Raspberry Cottage Cheese Scones

5 from 1 vote

Raspberry Cottage Cheese Scones

Raspberry Cottage Cheese Scones are tender, flaky, and packed with 11 grams of protein. Made in one bowl with juicy raspberries, lemon zest, and protein-rich cottage cheese.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: scones

Calories: 335kcal

Author: Olena Osipov

Ingredients

2 3/4 cups all-purpose flour divided, plus more for dusting
1/3 cup cane sugar plus more for the tops
2 teaspoons baking powder
1 lemon zest of
1 cup cottage cheese I used 2%
2 teaspoons pure vanilla extract
1/3 cup butter very cold
1 cup raspberries frozen
1 tablespoon milk

US Customary - Metric

Instructions

Preheat oven to 400F, line large baking sheet with parchment paper and sprinkle with flour. Set aside.
In a large bowl, add 2 1/4 cups flour, sugar, baking powder and lemon zest, mix well with spatula.
Add cottage cheese and vanilla, stir with spatula.
Quickly grate cold butter over the bowl with dough spreading evenly and start working it into the mixture with spatula until mostly combined. It's going to be crumbly and that's OK.
Add frozen raspberries and start to put it all together into a mound of dough using your hands. Work quickly and knead firmly but gently. Raspberries will leak juices, sprinkle remaining 1/2 cup flour on top and work it all into a mound of dough. It should be all stiff, dry and red.
Transfer dough onto previously prepared baking sheet and gently flatten, shape into a disc about 1-inch thick. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully, spacing out.
Brush each scone with milk and sprinkle with sugar.
Bake for 28-30 minutes or until golden brown.
Remove from the oven and enjoy warm!

Video

Notes

Store: Store under a linen towel for first 24 hours. Keep in an airtight container for 3 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.
Raspberries: Even if you pick fresh raspberries, freeze them on a plate before adding to the dough.

Nutrition