Lemon Blueberry Cottage Cheese Scones (High-Protein & Bakery-Style)

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 My cousin Dee made these for us during our recent visit to Maine she got the recipe from poulef.com . The blueberries from her garden were fabulous and she sent me home with several pound of them. So I tried to repeat her scones but I misunderstood the separating part so they didn't quite turn out like hers. But they were still very good.  We didn't bother with the glaze. Alsosee Aunt Anne's Coffee Cake recipe on blog.



2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup cottage cheese, blended smooth

1/3 cup granulated sugar

1 large egg

1/4 cup melted butter or coconut oil

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup blueberries

1/2 cup powdered sugar

1–2 tablespoons lemon juice

 Preheat oven to 400°F. 

Combine dry ingredients with coconut and lemon zest. Cut in the cold butter.

Mix cottage cheese, egg, vanilla, and lemon juice.


Combine wet and dry ingredients to form a soft dough. 


Shape into a circle, cut into wedges (separate the wedges on parchment paper) Bake for 18-22 minutes. 


Cool slightly and drizzle with lemon glaze if desired.


NOTES

Use cold butter for flaky scones. Avoid overmixing the dough. Store leftovers in an airtight container for up to 5 days.

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