lemon blueberry cottage cheese scones — soft, tender, and slightly moist from the cottage cheese, with bright lemon flavor and juicy blueberries. Here’s a full, bakery-style recipe 👇

🍋 Lemon Blueberry Cottage Cheese Scones

Ingredients

Dry Ingredients

2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 large lemon

Wet Ingredients

1 cup (225g) full-fat cottage cheese
1/3 cup (75g) cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1–2 tablespoons milk or cream (if needed)

Add-ins

1 cup (150g) fresh or frozen blueberries
(If frozen, don’t thaw)

Optional Lemon Glaze

1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1–2 teaspoons milk (to thin, if needed)

Instructions

1️⃣ Prep

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

2️⃣ Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Baking powder
Salt
Lemon zest

3️⃣ Cut in Butter

Add cold butter cubes.
Use a pastry cutter or your fingers to work it into the flour until mixture resembles coarse crumbs.

4️⃣ Blend Wet Ingredients

In a separate bowl:

Whisk egg, vanilla, lemon juice.
Stir in cottage cheese (you can blend it smooth first for a finer texture, optional).

5️⃣ Combine

Add wet mixture to dry ingredients.
Gently mix until just combined.
Fold in blueberries carefully.
If dough seems dry, add 1 tablespoon milk at a time.

⚠️ Do not overmix — this keeps the scones tender.

6️⃣ Shape

Turn dough onto a lightly floured surface.
Pat into a 1-inch thick circle (about 7–8 inches wide).
Cut into 8 wedges.

7️⃣ Bake

Place wedges on baking sheet.
Optional: Brush tops lightly with cream and sprinkle with sugar.
Bake 18–22 minutes, until lightly golden on top.

8️⃣ Glaze (Optional but Recommended!)

Whisk powdered sugar with lemon juice until smooth.
Drizzle over slightly cooled scones.

Tips for Perfect Scones

✔ Use cold butter
✔ Don’t overwork dough
✔ Chill shaped scones 10 minutes before baking for extra flakiness
✔ If using frozen berries, toss them in a little flour first

Storage

Room temp: 1–2 days (airtight container)
Fridge: up to 5 days
Freezer: up to 2 months

Reheat at 300°F for 5–7 minutes for fresh-baked texture.

If you’d like, I can also give you:

A healthier/high-protein version
A bakery-style extra flaky version
Or a Starbucks-style copycat version 🍋🫐