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Lemon Poppy Seed Cottage Cheese Scones

Lemon Poppy Seed Cottage Cheese Scones for a Zesty Morning Treat

Enjoy these delicious Lemon Poppy Seed Cottage Cheese Scones packed with protein and zesty flavor, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups all-purpose flour Substitute with whole-wheat flour or gluten-free blend.
  • 1 tsp salt Essential for flavor enhancement.
  • 1 tbsp baking powder Vital leavening agent.
  • 1 tsp baking soda Necessary for the lemon's acidity.
  • 1/4 cup brown sugar Can be replaced with coconut sugar.
  • 1 large egg Acts as a binder.
  • 1 cup blended cottage cheese Moisture and protein source.
  • 3 tbsp fresh lemon juice Can substitute with lime juice.
  • 2 tsp lemon zest Try lime or orange zest for variety.
  • 1/2 cup unsalted butter Use very cold for flakiness.
  • 3 tbsp poppy seeds Chia seeds can be used as a substitute.
For the Egg Wash
  • 1 egg wash Mix of egg and water for sheen.
Optional Lemon Glaze
  • 1 cup powdered sugar Mix with lemon juice for glaze.
  • 2 tbsp lemon juice Can substitute with orange juice.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • Spatula
  • baking sheet
  • parchment paper
  • Measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions for Lemon Poppy Seed Cottage Cheese Scones
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chill the unsalted butter in the freezer for about 10 minutes.
  3. Combine flour, salt, baking powder, baking soda, brown sugar, and poppy seeds in a mixing bowl.
  4. Whisk one egg, then mix in cottage cheese, lemon juice, and lemon zest.
  5. Fold wet ingredients into dry mixture until a rough dough forms.
  6. Grate the chilled butter into the dough and knead gently.
  7. Pat the dough into an 8-inch circle, about 1 inch thick, and cut into 8 triangles.
  8. Transfer the scones to the prepared baking sheet, spacing them evenly.
  9. Whisk together egg wash and brush over the tops of the scones.
  10. Bake for 18-20 minutes until tops are lightly golden.
  11. Cool the scones on a wire rack and optionally glaze with lemon glaze.

Nutrition

Serving: 1sconeCalories: 150kcalCarbohydrates: 18gProtein: 9gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

These scones are perfect for breakfast or brunch gatherings, and they freeze well for future enjoyment! Ensure all ingredients are cold for best results.

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