Spring Lemon Carrot Cottage Cheese Drop Scones
I made these when I wanted breakfast to feel bright, soft, and easy without looking like another pancake or muffin. The lemon gives them a fresh spring lift, the carrot melts softly into the batter, and the cottage cheese keeps every bite tender and lovely. They cook up golden in little rounds and feel just right beside a warm cup of coffee.
Ingredients:
1 cup cottage cheese
2 eggs
1/2 cup milk
3/4 cup flour
1 tsp baking powder
2 tbsp honey
1/2 cup finely grated carrot
1 tbsp lemon zest
1 tbsp lemon juice
Methods:
In a bowl whisk cottage cheese, eggs, milk, honey, lemon zest, and lemon juice until smooth.
Stir in flour and baking powder just until combined.
Fold in grated carrot gently so it stays evenly spread through the batter.
Heat a lightly greased skillet over medium low heat.
Drop small spoonfuls of batter into the pan and leave space between them.
Cook until the tops begin to bubble and the bottoms turn lightly golden.
Flip carefully and cook the second side until soft and set.
Serve warm with fruit or a little extra honey.
Nutrition: 173 kcal | 5 g fat | 23 g carbs | 9 g protein
