Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 3: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 4: In a separate medium bowl, whisk together the cottage cheese, egg, lemon zest, and lemon juice until well combined.
Step 5: Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
Step 6: Turn the dough out onto a lightly floured surface. Gently knead it a few times (no more than 5-6 times) until it just comes together. Pat or roll the dough into a round disc about 1 inch thick.
Step 7: Using a 2-2.5 inch biscuit cutter, cut out the scones. Gather the scraps, gently re-form the dough, and cut out additional scones until all dough is used. You should get 8-10 scones.
Step 8: Place the scones on the prepared baking sheet, leaving about an inch between each. You can brush the tops with a little milk or cream for a golden finish, if desired.
Step 9: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
Step 10: While the scones are cooling, prepare the optional lemon glaze: whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust juice for desired consistency.
Step 11: Let the scones cool on a wire rack for a few minutes before drizzling with the lemon glaze (if using) and serving warm.