Fresh strawberries blend into these delicious, flaky, and buttery scones. These are the perfect healthy treat that gives you 9 grams of protein per serving.

Strawberries are one of my favorite flavors.

They are sweet and slightly tart at the same time. But there is so much you can do with them.

It was a Sunday morning, and I wanted to treat myself. I had a fresh basket of strawberries, and I let my imagination run wild.

The result was these strawberry cottage cheese scones. The perfect treat for your breakfast or afternoon treat.

These delicious treats trick your brain into thinking that you are eating pure indulgence while giving you a boost of nutrients. It gives you 9 grams of protein per serving, making it a better option than traditional pastries.

And, they also show you that nutrition doesn’t have to be better.

Here, you won’t need buttermilk or heavy cream to create delicious, buttery, and flaky scones.

Ingredients and Substitutes

All-purpose flour (1 ¾ cups) – Swap with whole wheat flour or with a gluten-free flour.
Caster sugar (1/3 cup) – You can also use granulated sugar, coconut sugar, maple syrup, or honey.
Baking powder (2 tsp)
Salt (1/4 tsp)
Butter, very cold (1/3 cup) – Replace with solid coconut oil or ghee.
Cottage cheese, blended (1 cup) – You can use ricotta cheese for a similar creamy consistency or Freek yogurt.
Pure vanilla extract (1 tsp) – Substitute with vanilla bean paste or almond extract.
Fresh strawberries, hulled, diced, and patted dry (3/4 cup) – Swap with other fresh fruits like blueberries, raspberries, or diced peaches.

EGG WASH

Egg (1)
Water (1 tsp)

Vanilla Glaze (Optional)
Powdered sugar (1/2 cup) – You can also use a sugar-free powdered sugar if you want to reduce the sugar content.
Greek yogurt (3 Tbsp) – Replace with the dairy-free alternative of your choice.
Vanilla extract (1/2 tsp)

How to Make Strawberry Cottage Cheese Scones

Step 1. Preheat your oven to 400F and prepare a baking sheet by lining some parchment paper. Place your butter in the oven for 10 minutes.

Wash, hull, and dice the fresh strawberries into small pieces (they should be around ¼ to ½ inch thick). Gently pat them dry to remove any excess water.

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. Remove the butter from the freezer and grate it into the dry ingredients.

Step 4. Use a couple of forks to combine the flour and butter.

Step 5. Add the blended cottage cheese and pure vanilla extract.

Step 6. Stir the ingredients using a spatula and then your hands until everything comes together.

Step 7. Fold in the fresh diced strawberries using a spatula.

Step 8. Lightly flour your surface and transfer the dough onto it. Roll the dough and then use a rolling pin to create a 6-inch rolling pin.

Step 9. Cut the circle into 6 triangles.

Step 10. Transfer the scones to the baking sheet, giving them plenty of space in between.

Step 11. In a small bowl, whisk the egg and egg to create an egg wash. Brush the egg wash on top of the scones.

Place the scones into the oven and bake them for 18-22 minutes. When they are cooked, remove them from the oven to cool them down.

Step 12. While they are cooling down, mix the powdered sugar, Greek yogurt, and vanilla extract to a small bowl.

Step 13. Once the scones have cooled down, drizzle them with the glaze.

How I Would Modify This Recipe

• Make it Lemony: Add the zest of one lemon to the sugar before you mix it with the flour. This is going to add a nice citrusy flavor to your scones.
• Chocolate Lover: Swap half the strawberries for white chocolate chips or dark chocolate chunks.
• Extra Crunch: Sprinkle coarse sugar or sliced almonds on top of the egg wash before you place the scones in the oven.

My Storage Tips

If you have any leftovers, place them in an airtight container and keep them at room temperature for up to 3 days. Place them in the fridge to keep them up to 6 days.

Wrap them individually and place them in a freezer-safe container to keep them for longer. You can keep them in the freezer for up to 3 months.

More Scone Recipes

• Blueberry Cottage Cheese Scones
• Lemon Cottage Cheese Scones
• Apple Pie Protein Scones