Description
Soft and tender lemon blueberry cottage cheese scones with a light, moist texture and bursts of juicy blueberries, perfect for a refreshing and protein-rich treat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup cottage cheese
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, cold and cubed
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, mix flour, baking powder, salt, sugar, and lemon zest.
- Cut in cold butter until mixture resembles coarse crumbs.
- In another bowl, whisk cottage cheese, milk, egg, vanilla extract, and lemon juice.
- Combine wet and dry ingredients to form a soft dough.
- Gently fold in blueberries.
- Transfer dough to a floured surface and shape into a 2 cm thick circle.
- Cut into 8 wedges and place on baking sheet.
- Bake for 15–18 minutes until lightly golden.
- Cool slightly before serving.
Notes
- Avoid overmixing to keep scones tender.
- Use cold butter for flaky texture.
- Do not thaw frozen blueberries before adding.
- Serve warm for best taste and texture.
- Add glaze or white chocolate for variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 scone
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
