Gluten Free Lemon Cottage Cheese Scones (Print version)
Tender gluten free lemon cottage cheese scones with golden edges, soft centers, and bright lemon glaze.
# Ingredients:
For the scones
01 -
1 3/4 cups (245 g) cup-for-cup gluten-free flour blend with xanthan gum
02 -
1/2 cup (50 g) almond flour
03 -
1/3 cup (65 g) granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon fine salt
06 -
1 tablespoon finely grated lemon zest
07 -
6 tablespoons (85 g) cold unsalted butter, cubed
08 -
3/4 cup (170 g) full-fat small-curd cottage cheese, blotted if watery
09 -
1 large egg
10 -
1 tablespoon fresh lemon juice
11 -
1-3 tablespoons milk or cream, as needed
For the lemon glaze
12 -
3/4 cup (90 g) powdered sugar
13 -
1 1/2 tablespoons fresh lemon juice
14 -
1 teaspoon lemon zest, optional
# Instructions:
01 -
Heat the oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk the gluten-free flour, almond flour, sugar, baking powder, salt, and lemon zest until evenly combined.
03 -
Add the cold cubed butter and work it into the flour with a pastry cutter or fingertips until the largest pieces are pea-size.
04 -
Stir in the cottage cheese, egg, and lemon juice. Add milk or cream 1 tablespoon at a time only until the dough holds together when pressed.
05 -
Turn the dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick. Cut into 8 wedges, place on the baking sheet, and chill for 15 minutes.
06 -
Bake for 17-20 minutes, until the edges are golden and the centers feel set. Cool on the pan for 10 minutes, then move to a rack.
07 -
Whisk powdered sugar with lemon juice and optional zest until smooth. Drizzle over cooled scones and let set for a few minutes before serving.
# Good to know:
01 -
Best eaten the day they are baked, while the edges are lightly crisp.
02 -
Use a gluten-free flour blend that contains xanthan gum for the best structure.
03 -
Drain or blot cottage cheese if it looks loose or watery.