Lemon Cottage Cheese Scones

These Lemon Cottage Cheese Scones are delightfully bright, buttery, and tender with a subtle tang from both lemon and cottage cheese. Perfect for breakfast, brunch, or an afternoon treat, these scones are moist and fluffy on the inside with a golden, slightly crisp exterior—and you can optionally top them with a sweet lemon glaze for extra zing.

Why You’ll Love This Recipe

These scones are not only rich in flavor but also higher in protein thanks to the blended cottage cheese, making them a slightly more balanced baked good. The lemon zest and juice give them a refreshing citrusy lift, while the brown sugar adds warmth and depth. Unlike many dry or crumbly scones, these stay moist and soft thanks to the cottage cheese and chilled butter. They’re easy to make and bake up beautifully for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
⅓ cup brown sugar
1 large egg
1 cup cottage cheese, blended until smooth
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
½ cup unsalted butter, very cold

Egg Wash
1 egg
1 teaspoon water

Optional Glaze
1 tablespoon lemon juice
3 tablespoons powdered sugar

Directions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.

2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and brown sugar.

3. In a separate bowl, whisk the egg, then mix in the blended cottage cheese, lemon juice, and lemon zest until well combined.

4. Add the wet mixture to the dry ingredients. Stir gently until a dough begins to form.

5. Remove the butter from the freezer and grate it directly into the dough, incorporating it as you go by gently kneading it in to distribute evenly.

6. Form the dough into a ball and transfer it to a floured surface. Roll it out into an 8-inch circle.

7. Cut the circle into 8 even triangles and carefully place them on the prepared baking sheet.

8. Make the egg wash by whisking the egg with 1 teaspoon of water. Brush the tops of the scones lightly.

9. Bake for 18–20 minutes, or until the tops are lightly golden and the scones are cooked through.

10. Let the scones cool on the baking sheet.

11. (Optional) Mix the lemon juice and powdered sugar together to form a glaze. Drizzle over the cooled scones before serving.

Servings and timing

Servings: 8 scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 50 minutes

Variations

• Berry Add-Ins: Fold in fresh or frozen blueberries or raspberries for fruity bursts in every bite.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make them gluten-free.

• Sweeter Finish: Add a bit more brown sugar or an extra drizzle of glaze if you prefer a sweeter scone.

• Dairy-Free Adaptation: Use vegan butter and a plant-based cottage cheese alternative.

• Nutty Touch: Mix in chopped almonds or pistachios for a crunchy texture.

Storage/Reheating

Storage: Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Freeze scones after baking and cooling for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe bag or container.

Reheating: Warm scones in a 325°F oven for 8–10 minutes or microwave for 15–20 seconds.

FAQs

What does cottage cheese do in scones?

Cottage cheese adds moisture and a slight tang while boosting the protein content. When blended, it creates a smooth texture that keeps the scones tender.

Can I use store-bought lemon juice?

Fresh lemon juice is best for flavor, but bottled lemon juice can be used in a pinch.

Do I need to blend the cottage cheese?

Yes, blending it creates a smooth consistency that mixes better into the dough and improves the final texture.

How do I prevent scones from being dry?

Using cold butter, not overmixing the dough, and incorporating cottage cheese all help keep these scones moist and soft.

Can I make the dough ahead of time?

Yes, you can refrigerate the formed, unbaked scones for up to 24 hours before baking.

Why is my dough too sticky or dry?

Sticky dough needs a little more flour; dry dough needs a splash of milk or water. Adjust slowly and gently.

Can I skip the glaze?

Absolutely. The scones are flavorful on their own, but the glaze adds an extra lemony sweetness.

Can I make mini scones?

Yes, divide the dough into two smaller circles and cut into 16 smaller triangles. Reduce baking time slightly.

What can I serve with these scones?

They’re great with tea, coffee, or even alongside yogurt and fresh fruit for a light breakfast.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a denser, nuttier scone.

Conclusion

Lemon Cottage Cheese Scones are a fresh, zesty, and tender baked treat that brings a unique twist to classic scones. The combination of lemon and cottage cheese results in a moist, flavorful scone that’s perfect for breakfast, brunch, or a sunny afternoon pick-me-up. With just the right balance of richness and brightness, these scones are bound to become a new favorite in your baking routine.