Lemon Cottage Cheese Scones

• tổng thời gian: 1 hour 20 minutes

Nguyên liệu

Moist, Tender & High-Protein

These lemon cottage cheese scones are soft, lightly sweet, and bursting with fresh citrus flavor. Thanks to cottage cheese, they stay moist and tender while adding a protein boost. Perfect for breakfast, brunch, or a cozy coffee break.

Ingredients (makes 6–8 scones)

1 cup cottage cheese (240 ml | 220 g)

1 large egg (≈50 ml | 55 g without shell)

1½ cups all-purpose flour (360 ml | 180 g)

Or oat flour for a gluten-free option (360 ml | 135 g)

2–3 tbsp honey or maple syrup, optional (30–45 ml | 42–63 g honey | 30–45 g maple syrup)

1 tsp baking powder (5 ml | 4 g)

½ tsp baking soda (2.5 ml | 2 g)

Zest of 1 lemon (about 5 g)

Pinch of salt (1 g)

Optional Lemon Glaze

2 tbsp powdered sugar (30 g)

1 tsp lemon juice (5 ml)

Nutrition info (per scone, based on 8)

Approx. 170 kcal | 8 g protein | 3 g fat | 28 g carbs

Directions: 📌 Step-by-Step

Hướng dẫn

Step 1 – Preheat & Prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2 – Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

Step 3 – Mix Wet Ingredients

In another bowl, combine cottage cheese, egg, and honey or maple syrup. Stir until mostly smooth.

Step 4 – Form the Dough

Add wet ingredients to the dry ingredients. Gently fold until a sticky dough forms. Pat dough into a circle about 1 inch (2.5 cm) thick and cut into wedges or rounds.

Step 5 – Bake

Place scones on the prepared baking sheet. Bake for 18–22 minutes until lightly golden and firm to the touch.

Step 6 – Glaze & Serve

If using glaze, mix powdered sugar with lemon juice and drizzle over cooled scones.

Tips for Success

Do not overmix—this keeps the scones tender.

Blend cottage cheese first for a smoother crumb.

Use fresh lemon zest for the brightest flavor.

Variations

Extra lemony: add 1–2 tsp lemon juice to the dough.

Blueberry lemon: fold in ½ cup blueberries.

Lower sugar: skip glaze and reduce sweetener.

Storage

Room temperature: up to 1 day, covered.

Fridge: up to 3 days in an airtight container.

Freeze: freeze baked scones up to 1 month.

Time

Prep: 10 minutes

Bake: 18–22 minutes

Total: 28–32 minutes