Fluffy, bakery-style lemon blueberry scones made with cottage cheese for added protein and a tender crumb.

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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

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1. Preheat oven to 375°F and line a baking sheet.

2. Blend cottage cheese until smooth.

3. Whisk dry ingredients together.

4. Whisk wet ingredients in separate bowl.

5. Combine wet and dry ingredients gently.

6. Fold in blueberries carefully.

7. Shape dough into a circle and cut into wedges.

8. Bake 18–22 minutes until lightly golden.

9. Cool and drizzle with glaze if desired.

– Blend cottage cheese for best texture.

– Do not overmix.

– Handle dough gently.