These tangy and fluffy raspberry cottage cheese scones are packed with 9 grams of protein per serving. They are the perfect breakfast when you want a healthier version of your regular bakery.

It all started on a lazy Sunday morning.

Every Sunday, we take turns deciding what we are going to have to eat. I was staring into the fridge, not knowing what I wanted to make.

I saw a bowl of raspberries, a tub of cottage cheese, and butter. I had the perfect ingredients to create delicious scones.

The result was a warm, comforting creation that everyone in my family seemed to enjoy.

I know most people are afraid of making scones. If you are not careful, you might end up with a hockey puck instead of a fluffy scone.

But I can assure you that with this foolproof recipe, you’ll have delicious scones each time you make them.

And the trick is the cottage cheese.

The cottage cheese not only provides these scones with 9 grams of protein per serving, but also helps keep them moist.

Ingredients and Substitutes

Scones
All-purpose flour (1 ¾ cups) – Swap with whole wheat flour or a gluten-free option.
Caster sugar (1/3 cup) – Substitute with coconut sugar, brown sugar, or maple syrup.
Baking powder (2 tsp)
Salt (1/4 tsp)
Butter, very cold (1/3 cup) – You can use plant-based butter or solid coconut oil.
Cottage cheese, blended (1 cup) – Greek yogurt, ricotta, or a vegan cream cheese are great alternatives.
Pure vanilla extract (1 tsp) – Replace with almond extract or maple extract.
Frozen raspberries, fresh will work too (3/4 cup) – You can try using other options like blueberries, blackberries, or chopped strawberries.

Egg Wash
Egg (1)
Water (1 tsp)

Lemon Glazing (Optional)
Lemon juice (2 tbsp) – Lime juice or orange juice can work as great alternatives.
Powdered sugar (6 tbsp) – You can use a sugar-free powdered sweetener if you want to reduce the sugar content.

How to Make Raspberry Cottage Cheese Scones

Step 1. Preheat your oven to 400°F and prepare a large baking sheet by lining it with parchment paper. Make sure you place the butter in the freezer for 10 minutes.

Grab a large bowl and add the all-purpose flour, caster sugar, baking powder, and salt.

Step 2. Give the dry ingredients a good stir.

Step 3. Take the butter out of the freezer and grate it into the dry ingredients.

Step 4. Grab a couple of forks and start mixing the butter. When it gets too hard, you can switch to your hands until small crumbles start to form.

Step 5. Now, add the blended cottage cheese and pure vanilla extract.

Step 6. Give the ingredients another stir.

Step 7. Gently start kneading the dough with your hands until everything comes together.

Step 8. Add the raspberries and fold them in gently. Be careful not to crush them.

Step 9. Flour your surface and transfer the dough. Create a ball and then start rolling it out using a rolling pin.

You should end up with a 6-inch circle.

Step 10. Cut the circle into 8 triangles.

Step 11. Transfer them to the baking sheet, making sure you give them enough space. Whisk the egg and water to create a wash, and brush it on top of the scones.

Step 12. Place the scones in the oven and bake them for 18-20 minutes, until they are lightly golden.

Step 13. Remove them from the oven and let them cool down. When they are cooling down, place the sugar in a small bowl.

Step 14. Now add the lemon juice.

Step 15. Give the ingredients a good stir to create the glaze.

Step 16. When the scones have cooled down, drizzle the glaze on top of them.

How I Would Modify This Recipe

• Add Some Zest: Add a tablespoon of orange zest to the flour mix.
• Swap the Fruit: You can add blueberries, dates, apricots, or blackberries if you want a different flavor.
• Chocolate Lover: Try adding white chocolate chips or dark chocolate chips to make it extra chocolatey.
• Make it Gluten–Free: Swap the whole wheat flour with a gluten-free flour. Just make sure it has a binding agent like xanthan gum to get a similar texture.

My Storage Tips

Place any leftovers in an airtight container and keep them at room temperature for up to 3 days or in the fridge for up to 6 days.

Wrap cooled scones individually in plastic wrap and place them in a freezer-safe bag. You can keep them there for up to 3 months.

More Scone Recipes

• Apple Pie Cottage Cheese Scones
• Lemon Cottage Cheese Scones
• Orange Cottage Cheese Scones