Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole milk cottage cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse, pea-sized crumbs.
- Stir in the cottage cheese, lemon zest, and lemon juice. Mix gently until a shaggy dough forms, then fold in the fresh blueberries.
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch disc. Cut the disc into 8 even wedges. Place the scones on the prepared baking sheet and bake for 18 to 22 minutes, or until the tops are golden brown. Cool slightly before serving.
Notes
- Use cold butter straight from the fridge. This is what gives the scones their flaky layers.
- Do not overmix the dough. A shaggy, rough dough is exactly what you want.
- If your blueberries are large, cut them in half to prevent too much moisture in the dough.
- You can use frozen blueberries. Add them straight from the freezer without thawing to avoid bleeding.
- Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in a 300°F oven for 5 minutes to bring back their texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 11g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg