Zucchini Cheddar Cottage Cheese Scones

4.20 from 5 votes

These flaky Cottage Cheese Scones filled with sharp cheese and zucchini pack 9 grams of protein and are perfect with your coffee or tea!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: scones

Calories: 255kcal

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!

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.