These flaky Cottage Cheese Scones filled with sharp cheese and zucchini pack 9 grams of protein and are perfect with your coffee or tea!
We also love these blueberry Greek yogurt scones!
I do love scones a lot and because they are usually not very good for us, I decided to make a better for us version with cottage cheese. I think zucchini and cheddar cheese is one of the best flavor combinations for scones, so here we are.
Alex declared these zucchini cheddar cottage cheese scones along with Greek yogurt blueberry scones (recipe coming soon) and yogurt donuts (also coming soon) as my best creations ever!
I have to say, they’re definitely one of my favorite high protein recipes so far!
Why You’ll Love This Recipe
- Absolutely delicious: A savory breakfast or snack that’s moist and tender inside, with a crisp outside.
- Higher in protein: All the rich, buttery flavor you love now with 9 grams of protein!
- Less butter: Traditional scones use 2 times more butter, but my version cuts back for a lighter, healthier option.
- Easy recipe: One bowl, 8 simple ingredients and easy prep, so keep that cottage cheese on hand!
Ingredients for Zucchini Cheddar Cottage Cheese Scones
You only need 8 simple ingredients for my cottage cheese scone recipe.
- Flour: Use all-purpose flour and measure it correctly by scooping into the cup and leveling the top. Keep a little extra for dusting.
- Baking powder: Adds lift.
- Italian seasoning (not pictured): Please note I forgot to picture it but it adds immense flavor.
- Butter: Keep your butter very cold. I used salted butter, but if you’re using unsalted just add 1/4 teaspoon of salt to keep the flavor balanced.
- Cottage cheese: Any cottage cheese will work, I used 1% fat cottage cheese.
- Zucchini: You’ll need 1 cup of zucchini that has been coarsely shredded and squeezed.
- Cheese: Any grated sharp cheese is good, see variations below.
- Egg: Is for the egg wash to brush on top of scones to create that golden crust.
How to Make Cottage Cheese Scones
Here’s a quick guide for making scones with cottage cheese. Don’t forget to check out the tips section too!
Preheat oven to 425 F and line a large baking sheet with parchment paper.
- Mix dry ingredients and cut in butter: In a large bowl, whisk together flour, baking powder, and Italian seasoning. Add cold butter in small pieces and work it in with a pastry cutter, two forks, or your hands until the mixture resembles small crumbles.
- Combine ingredients and knead dough: Add cottage cheese to the flour mixture, and stir with a spatula. Mix in zucchini and cheddar cheese. Transfer the dough to a floured work surface and gently knead a few times.
- Shape and cut dough: Roll the dough into an 8 inch circle, keeping it flat and even. Cut into 8 triangles with a pizza cutter or sharp knife. Gently separate the scones and place them on your prepared baking sheet, making sure to space them out.
- Apply egg wash and bake: Whisk the egg with a bit of cold water. Brush the mixture over each scone and bake for 23-25 minutes, or until golden brown.
Tips for Best Results
Scones are easy to make with a few key tips for achieving the perfect texture and flavor.
- Be sure butter is very cold: It has to stay cold at all times in order to create a flaky texture. Use it straight from the fridge, don’t let it sit on the counter. Also, handle the dough as little as possible to prevent warming up the butter.
- Squeeze zucchini well: The extra liquid will make the dough too wet, leading to soggy scones.
- Dough should be dense: It should be thick and not stick to your hands. You want it to be dry but still hold together. The zucchini, butter and cheese will melt and moisten it.
- Work as fast as possible: Have all ingredients prepped before adding butter. If you are new to baking and take your time or if it’s hot in your kitchen, place dough in the fridge to chill for a bit before baking.
- You can use a food processor: To mix flour, baking soda and incorporate butter and then in the last step add the cottage cheese.
Variations
- Cheese: I tried part Manchego and part marble cheese, but you could also use white cheddar, Asiago, Gruyere or Parmesan cheese. Any sharp tasting cheese is great.
- Herbs: Add about 1/4 cup of chopped green onion, parsley, rosemary, thyme, chives or basil.
- Make plain: Omit cheese and zucchini and make simple cottage cheese scones.
- Add more protein: Add up to 1/2 cup of chopped chicken sausage or bacon.
- Seasonings: Use garlic powder or Old Bay seasoning instead.
- Add garlic: Mix a freshly grated garlic clove in with the cottage cheese.
How to Store
Store: These savory scones are at their best the day you make them! Keep them under a linen towel for the first 24 hours. After that, stash them in an airtight container for up to 2 more days.
Freeze: If you want to keep them longer, you can store them in the freezer in an airtight container or Ziploc bag for up to 3 months.
Reheat: Thaw on the counter then reheat in the microwave, air fryer, or oven at 300 F until warmed through.
FAQs
Yes, replace flour 1:1 ratio and skip the baking powder.
Honestly I haven’t tested but my experience with cottage cheese pizza crust tells me that you could use all purpose gluten free flour like Bob’s Red Mill 1:1 ratio. For whole wheat flour, I recommend to use a tad less, about 2 cups. No coconut or almond flour please.
Yes, use round cookie cutters and you might have to bake for less time.
Yes. Refrigerate the dough for up to 24 hours in a dough ball, flattened or separated into scones. You can also flash freeze unbaked scones triangles on a baking sheet first, then transfer into a Ziploc bag and freeze for up to 1 month. Bake from frozen as per recipe, adding 1-2 minutes to baking time, if necessary.
Yes, I think so. I would thaw them first and squeeze well.
More Cottage Cheese Recipes
More Zucchini Recipes to Try
- Crustless cottage cheese zucchini quiche
- Crustless zucchini quiche
- Cottage cheese zucchini bread
- Zucchini tomato bake
Zucchini Cheddar Cottage Cheese Scones
Equipment
Ingredients
- 2 1/4 cups all-purpose flour measured correctly, plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons Italian seasoning
- 1/4 cup salted butter very cold (60 grams)
- 1 cup cottage cheese I used 1%
- 1 cup zucchini coarsely shredded and squeezed
- 3/4 cup cheddar cheese grated
- 1 egg
Instructions
- Preheat oven to 425 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add flour, baking powder and Italian seasoning, whisk well. Add cold butter cut into small pieces and work it into the flour using a pastry cutter or two forks and your hands until small crumbles form.
- Add cottage cheese and stir with a spatula. Then add zucchini and cheddar cheese, incorporate into the dough with spatula. Transfer dough onto a floured surface and incorporate more and knead a few more times but handle gently.
- Roll with a rolling pin into a circle of about 8 inches wide, flat on top and even on edges. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully and transfer onto previously prepared baking sheet, spacing out.
- In a small bowl, whisk the egg with a bit of cold water. Brush on top of each scone and bake for 23-25 minutes or until golden brown.
- Remove from the oven and enjoy warm!
Notes
- Store: Scones taste best same day. Store under a linen towel for first 24 hours. Keep in an airtight container for 2 more days. After that freeze them.
- Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300 F until warmed through.
These savory scones are delicious, moist and flavorful.
I particularly like them after they have completely cooled.
They were perfect!
I served them with soup .
The only change I made was , I used oat flour ( sifted) as I usually don’t use white flour.
Fantastic! Glad you enjoyed the recipe and made it your own!