These lemon cottage cheese scones are soft, tender, and lightly tangy with a bright citrus flavor. Made with cottage cheese for extra protein and moisture, they are more filling than classic bakery scones while still having a delicate crumb that melts in your mouth. Perfect for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

These scones stand out because they are incredibly soft without being crumbly or dry. The cottage cheese adds natural moisture and protein, making them satisfying and nourishing. Fresh lemon zest and juice give them a refreshing flavor that feels light yet comforting. They are easy to make in one bowl and don’t require any complicated techniques, making them ideal for both beginner and experienced home bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour – 2 cups (240 g)
granulated sugar – 1/3 cup (65 g)
baking powder – 1 tablespoon
fine salt – 1/4 teaspoon
lemon zest – 1 tablespoon (from about 1 large lemon)
unsalted butter, cold and cubed – 1/2 cup (113 g)
cottage cheese, small curd – 1 cup (225 g)
fresh lemon juice – 2 tablespoons (30 ml)
vanilla extract – 1 teaspoon
milk – 2 to 4 tablespoons (30–60 ml), as needed

Directions

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

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.

Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

In a separate bowl, mix the cottage cheese, lemon juice, vanilla extract, and 2 tablespoons of milk. Stir until smooth.

Add the wet ingredients to the dry ingredients and gently mix with a spatula until a soft dough forms. If the dough feels too dry, add additional milk one tablespoon at a time until it just comes together.

Turn the dough out onto a lightly floured surface and gently shape it into a circle about 2.5 cm (1 inch) thick. Do not overwork the dough.

Cut the circle into 8 equal wedges and place them slightly apart on the prepared baking sheet.

Bake for 14 to 18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Remove from the oven and let the scones cool for 5 minutes before serving.

Servings and timing

Servings: 8 scones
Prep time: 15 minutes
Baking time: 14–18 minutes
Total time: about 35 minutes

Variations

For a sweeter version, drizzle the cooled scones with a simple lemon glaze made from powdered sugar and lemon juice.
Add 1/2 cup of blueberries or raspberries to the dough for a fruity twist.
Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
For a milder citrus flavor, reduce the lemon zest to 2 teaspoons and add a little extra vanilla.

Storage/Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, warm a scone in a preheated oven at 160°C (325°F) for about 5 minutes, or microwave briefly until just warmed through. Scones can also be frozen for up to 2 months and reheated directly from frozen.

FAQs

Can I taste the cottage cheese in the scones?

No, the cottage cheese blends into the dough and does not give a strong cheese flavor. It mainly adds moisture and softness.

Do I need to blend the cottage cheese first?

Small-curd cottage cheese works well as is, but you can blend it for a smoother texture if preferred.

Can I make these scones less sweet?

Yes, you can reduce the sugar to 1/4 cup without affecting the texture.

What type of lemon works best?

Fresh, unwaxed lemons are ideal because you use both the zest and the juice.

Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works, though the scones may be slightly less rich.

Why is my dough sticky?

The dough should be slightly sticky. Lightly flour your hands and surface to make shaping easier.

Can I prepare the dough ahead of time?

You can shape the scones and refrigerate them for up to 12 hours before baking.

How do I know when the scones are done?

They should be lightly golden on top and firm at the edges, with a soft center.

Can I make them smaller?

Yes, divide the dough into smaller wedges and reduce the baking time by a few minutes.

Are these scones good for breakfast?

Absolutely. The added protein makes them especially satisfying in the morning.

Conclusion

Lemon cottage cheese scones are a delicious twist on a classic treat, offering a soft texture, bright citrus flavor, and extra nourishment. Whether enjoyed plain, with a touch of jam, or lightly glazed, they are an easy homemade bake that feels both comforting and fresh. Once you try them, they’re sure to become a regular part of your baking routine.

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