Lemon Cottage Cheese Scones

• 总时间: 1 hour 20 minutes

配料

Soft, Moist, Lightly Sweet & Packed with Protein

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 | 8g protein | 3g fat | 28g carbs

Directions: 📌 Step-by-Step

步骤

Step 1 – Prep the Oven

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

Step 2 – Combine the Dry Ingredients

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

Step 3 – Mix the Wet Ingredients

In a separate bowl, stir together cottage cheese, egg, and honey or maple syrup until mostly smooth and creamy.

Step 4 – Form the Dough

Add the wet mixture to the dry ingredients. Gently fold everything together until a soft, sticky dough forms. Shape the dough into a circle about 1 inch thick, then cut into wedges or rounds.

Step 5 – Bake

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

Step 6 – Glaze & Serve

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

Tips for Success

Avoid overmixing the dough to keep the scones tender.

Blend the cottage cheese first for a smoother texture.

Use fresh lemon zest for the brightest citrus flavor.

Let the scones cool slightly before glazing.

Variations

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

Blueberry lemon version: fold in ½ cup blueberries.

Lower sugar option: skip the 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 Time: 10 minutes

Bake Time: 18–22 minutes

Total Time: 28–32 minutes