Crispy Gluten Free Lemon Cottage Cheese Scones

Crispy on the outside and tender on the inside, these gluten free lemon cottage cheese scones are a delightful breakfast treat. After making these many times, I’ve discovered the trick to perfect scones every time. The fresh lemon zest and juice in these scones make them irresistible. Try them with my Baked Cottage Cheese Eggs for a complete breakfast. If you love recipes like this, you’ll also enjoy Try these scones with my Baked Cottage Cheese Eggs and For a protein-packed breakfast, try my High Protein Tuna Egg Salad.

What You'll Need for Crispy Gluten Free Lemon Cottage Cheese Scones

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• Gluten free all-purpose flour
• Cottage cheese
• Lemon
• Eggs
• Sugar
• Baking powder
• Salt
• Vanilla extract
• Lemon zest
• Lemon juice
• Optional: Powdered sugar
• Optional: Lemon glaze

How to Make Crispy Gluten Free Lemon Cottage Cheese Scones

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together gluten free flour, baking powder, and salt.
3. Combine wet ingredients: In another bowl, mix cottage cheese, eggs, sugar, vanilla extract, lemon zest, and lemon juice until well combined.
4. Form dough: Add wet ingredients to dry ingredients and mix until just combined. The dough will be sticky.
5. Shape scones: Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges.
6. Bake: Place scones on prepared baking sheet. Bake for 18-20 minutes or until golden brown. Let cool before serving.

Storing & Reheating Crispy Gluten Free Lemon Cottage Cheese Scones

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Prepare the dough up to 1 day ahead. Store in the fridge until ready to bake.

Freezing Crispy Gluten Free Lemon Cottage Cheese Scones

Freeze baked scones for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds. The texture may be slightly different.

Recipe Notes

• Chef tip: Using cold ingredients helps create a flaky texture in the scones.
• Best substitution: You can substitute the cottage cheese with sour cream for a slightly different flavor.
• Make-ahead: Prepare the dough up to 1 day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are browning too quickly, tent them with aluminum foil for the last 5 minutes of baking.

Crispy Gluten Free Lemon Cottage Cheese Scones

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 scones

🥗

Diet

Gluten Free

Ingredients

Main Ingredients

• Gluten free all-purpose flour
• Cottage cheese
• Lemon
• Eggs
• Sugar

Seasonings

• Baking powder
• Salt
• Vanilla extract
• Lemon zest
• Lemon juice

Optional Toppings

• Powdered sugar
• Lemon glaze

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together gluten free flour, baking powder, and salt.
3. Combine wet ingredients: In another bowl, mix cottage cheese, eggs, sugar, vanilla extract, lemon zest, and lemon juice until well combined.
4. Form dough: Add wet ingredients to dry ingredients and mix until just combined. The dough will be sticky.
5. Shape scones: Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges.
6. Bake: Place scones on prepared baking sheet. Bake for 18-20 minutes or until golden brown. Let cool before serving.

Notes

• Chef tip: Using cold ingredients helps create a flaky texture in the scones.
• Best substitution: You can substitute the cottage cheese with sour cream for a slightly different flavor.
• Make-ahead: Prepare the dough up to 1 day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are browning too quickly, tent them with aluminum foil for the last 5 minutes of baking.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze baked scones for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds. The texture may be slightly different.
• Make ahead: Prepare the dough up to 1 day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 220
• Protein: 8g
• Fat: 6g
• Carbs: 35g
• Fiber: 1g
• Sugar: 7g
• Sodium: 250mg
• Cholesterol: 80mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Gluten Free Lemon Cottage Cheese Scones FAQs

A Warm Final Note

I can’t wait for you to try Crispy Gluten Free Lemon Cottage Cheese Scones and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!