Tender, fluffy scones bursting with tangy, fresh blueberries and protein-rich cottage cheese. This healthy, whole-wheat recipe is perfect for your next breakfast or brunch.

I remember it was a Sunday morning, and I really wanted a scone.

But going to the bakery was not an option.

That is when I started thinking. I had everything I needed to create delicious blueberry cottage cheese scones.

These scones are tender, flaky pastries bursting with juicy blueberries and enriched with protein-packed cottage cheese.

And, unlike traditional scones, which can be heavy and dry, these turn out to be remarkably moist and fluffy.

One of the things I love about this recipe is how simple it is to make. You don’t have to be a skilled baker to end up with delicious scones.

And, it comes together in just 30 minutes from start to finish.

It’s a great recipe to keep with you when you have people coming over or when you want something to have with your afternoon coffee.

Ingredients and Substitutes

Whole-wheat flour (1 3/4 cups) – You can replace this with all-purpose flour for a more traditional texture, or a gluten-free flour to create a gluten-free scone.

Brown sugar (1/3 cup) – Swap with coconut sugar or granulated white sugar for a different flavor.

Baking powder (2 tsp) – If you don’t have baking powder, you can use ¼ tsp of baking soda and ½ tsp of cream of tartar.

Salt (1/4 tsp)

Butter, cold (1/3 cup) – Replace with ghee or coconut oil if you want a dairy-free alternative.

Cottage cheese, blended (1 cup) – You can also use Greek yogurt or ricotta cheese.

Pure vanilla extract (1 tsp) – Try experimenting with different flavors by using almond or hazelnut extract.

Blueberries, fresh (2/3 cup) – You can use fresh or frozen blueberries. I’ve also tried using other fruits like raspberries or diced strawberries.

Egg (1)

How to Make Blueberry Cottage Cheese Scones

Step 1. Preheat your oven to 425°F and prepare a large baking sheet by lining it with parchment paper. Grab a large bowl and add the whole wheat flour, brown sugar, baking powder, and salt.

Step 2. Stir all the ingredients.

Step 3. Cut the cold butter into pieces and add it to the whole wheat flour mix.

Step 4. Start blending the butter with the whole wheat using a fork. Small crumbles should start to form.

Step 5. Now, start mixing with your hands to create an even dough. 

Step 6. Add the cottage cheese and pure vanilla extract.

Step 7. Grab a spatula and mix the ingredients.

Step 8. Start kneading the dough with your hands to create a thick dough.

Step 9. Add the blueberries.

Step 10. Fold the blueberries (just be careful you don’t squish them).

Step 11. Sprinkle some flour on a surface and place the dough on top. Start rolling it into a circle with a rolling pin until it’s about one inch thick.

Step 12. Cut it with a knife into 8 trangles.

Step 13. Place each scone into the baking sheet. Make sure you don’t place them next to each other. Give them plenty of space.

Grab a small bowl and whisk the egg. Brush the scones with the egg batter.

Step 14. Place the scones in the oven and bake for 20 minutes or until they are golden. Once they are cooked, remove them from the oven and let them cool down.

How I Would Modify This Recipe

• Keto/Low-Carb Option: Replace the whole wheat flour with almond flour and use a sugar-free sweetener.
• Boost the Protein: Add 2 tbsp of protein powder and reduce the flour by 2 tbsp. You can use vanilla protein powder or the unflavored one.
• Dairy–Free Version: Swap the cottage cheese for silken tofu or thick coconut yogurt and the butter for coconut oil.
• Gluten-Free Version: Use gluten-free flour in a 1:1 ratio with a binder (xanthan gum or psyllium husk). If no binder is present inside the flour, add 3 tbsp of psyllium husk or 1/2 tsp xanthan gum.

My Storage Tips

You can keep the scones at room temperature in an airtight container for up to 3-4 days. Make sure you place some parchment paper between layers to prevent them from sticking.

Now, if you want to keep them for longer, you can place them in the fridge for up to 7 days. And, place them in the freezer to keep them up to 3 months.

When you are ready to have them, place them in the oven for 5-7 minutes. And, you don’t need to thaw them. Just place them straight to the oven, just bake them for an extra 2-3 minutes.

Other Cottage Cheese Recipes

• Flourless Cottage Cheese Brownies
• High Protein Cinnamon Rolls with Cottage Cheese
• Chocolate Dipped Blueberry Cottage Cheese Clusters