Bright, zesty scones with delicious tangy lemon flavor. Incredibly moist with a tender crumb, perfect for a delicious breakfast!
Prep: 20minutes mins
Cook: 20minutes mins
Rest: 10minutes mins
Total: 50minutes mins
Servings: 8 scones
Ingredients
▢2 ¾ cups all-purpose flour
▢½ tsp salt
▢1 tbsp baking powder
▢1 tsp baking soda
▢1/3 cup brown sugar
▢1 large egg
▢1 cup cottage cheese blended
▢3 tbsp fresh lemon juice
▢2 tsp lemon zest
▢½ cup unsalted butter very cold
Egg wash
▢1 egg
▢1 tsp water
Glazing (optional)
▢1 tbsp lemon juice
▢3 tbsp powdered sugar
Instructions
Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place your butter in a freezer for 10 minutes so it gets colder.
In a large bowl, mix together flour, salt, baking powder, baking soda, and brown sugar.
In a smaller bowl, whisk the egg, and add in cottage cheese, lemon juice, and lemon zest, and mix all of the wet ingredients together.
Finally, add the wet egg mixture to the dry ingredients and mix slowly until combined.
Take the butter out of the freezer and grate it slowly into the dough kneading throughout so the butter disperses, do it until you grate all of the butter.
Form a ball from the dough and roll it with a pin on floured surface into an 8-inch circle. Cut the dough into 8 triangles and carefully transfer onto the baking sheet.
Prepare the egg wash by whisking the egg with water.
Using a brush, cover the scones with the egg wash and bake in the oven for 18-20 minutes until lightly golden.
Let them cool down on the baking sheet.
Optional: combine lemon juice with powdered sugar to make the glazing and cover the scones with it before serving.
Nutrition
Serving: 1 scone (4 oz) | Calories: 334kcal | Carbohydrates: 42g | Protein: 9.2g | Fat: 14g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 607mg | Potassium: 112mg | Fiber: 1.2g | Sugar: 8.4g | Calcium: 148mg | Iron: 2.5mg
