cottage cheese scones (blueberry lemon, high protein)
Serves 820 mins prep20 mins cook
Soft, golden cottage cheese scones loaded with wild blueberries and lemon zest. They have 7g of protein each, no powder. Truly bakery-quality with a crackly lemon sugar top!
0 servings
What you need
Instructions
0 Preheat your oven to 400°F. Line a baking sheet with parchment paper. 1 In a large bowl, rub together the [wprm-ingredient text="1¾ cups (275g) all-purpose flour" uid="1"] and [wprm-ingredient text="3 tbsp (34g) cold butter" uid="5"] with your hands or a pastry cutter until you get pebbles that resemble coarse pebbles. Then stir in the [wprm-ingredient text="1 tbsp (11g) baking powder" uid="2"], [wprm-ingredient text="2 tbsp (23g) sugar" uid="3"], and [wprm-ingredient text="1 tsp salt" uid="4"]. 3 In a blender or using an immersion blender, combine the [wprm-ingredient text="2 whole eggs" uid="6"], [wprm-ingredient text="½ cup (140g) 4% cottage cheese" uid="8"], and [wprm-ingredient text="½ tsp vanilla extract" uid="7"]. Blend until fully smooth.Pour the wet mixture into the flour-butter mixture. Begin stirring to combine. When the dough is about halfway combined and still shaggy, sprinkle in the [wprm-ingredient text="1 cup (145g) blueberries" uid="10"] and [wprm-ingredient text="zest of 1 lemon" uid="11"]. Continue folding gently until the dough just comes together — some flour streaks are fine. Do not overmix. 6 Turn the dough out onto a lightly floured surface. Gently bring it together with your hands — it will look crumbly at first, keep going. Carefully shape into a circle about 1 inch thick. Use a light touch throughout; no kneading, no pressing hard.Transfer the parchment with the dough circle to the freezer for 10 minutes. 8 While the dough chills, mix the [wprm-ingredient text="3 tbsp (36g) sugar" uid="14"] and [wprm-ingredient text="zest of 1 lemon" uid="15"] together, rubbing with your fingers until fragrant and slightly damp. 9 Remove from the freezer. Cut into 8 even wedges with a sharp knife or bench scraper. Separate slightly on the baking sheet.Brush [wprm-ingredient text="2 tbsp (30g) milk" uid="13"] over the tops of each scone, then sprinkle generously with the lemon sugar mixture. 11 Bake for 15–22 minutes until the tops are golden brown and the centers spring back when lightly touched. Start checking at 15 minutes.View original recipe