Lemon Poppy Seed Cottage Cheese Scones

Name: Lemon Poppy Seed Cottage Cheese Scones
Prep time: 16 min
Cook time: 20 min
Total time: 46 min
Yield: 8
Cuisine: American
Ingredients: 2 ¾ cup All-Purpose Flour (2 ¾ cups all-purpose flour); ½ tsp Table Salt (½ tsp salt); 1 tsp Baking Powder (1 tsp baking powder); 1 tsp Bicarbonate of Soda (1 tsp baking soda); ⅓ cup Brown Sugar (⅓ cup brown sugar); 2 pieces Egg (1 large egg + 1 egg); 1 cup Cottage Cheese (1 cup blended cottage cheese); 4 tbsp Lemon Juice (3 tbsp fresh lemon juice + 1 tbsp lemon juice); 2 tsp Lemon (2 tsp lemon zest); ½ cup Unsalted Butter (½ cup unsalted butter (very cold)); 3 tbsp Poppy Seeds (3 tbsp poppy seeds); 1 tsp Water (1 tsp water); 3 tbsp Icing Sugar (3 tbsp powdered sugar)

Lemon Poppy Seed Cottage Cheese Scones - Breakfast,Dessert,Snacks (American)

46 minAmerican

Servings8

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Steps

1Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes so it stays very cold.
2In a large bowl, whisk together the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.
3In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, mixing until smooth.
4Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to distribute the butter evenly throughout.
6Transfer the dough onto a lightly floured surface and form it into an 8-inch circle. Cut into 8 wedges and place them on the prepared baking sheet.
7Whisk together the egg and water, then brush the tops of the scones.
8Bake for 18–20 minutes, or until lightly golden on top. Let the scones cool slightly on a cooling rack.
9Stir together lemon juice and powdered sugar until smooth. Drizzle over cooled scones before serving for extra lemon flavor.