Raspberry Cottage Cheese Scones

5 from 1 vote

Raspberry Cottage Cheese Scones

Tangy, fluffy raspberry scones made with cottage cheese and packed with 9 grams of protein per serving. Perfect for breakfast when you want a healthier, homemade alternative to your usual bakery treats!

Prep Time25

Cook Time18

Rest5

Total Time48

Course: Breakfast, Dessert, Snacks

Cuisine: American

Keyword: Raspberry Cottage Cheese Scones

Servings: scones

Ingredients

Scones

1 ¾ cups all-purpose flour
1/3 cup caster sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup butter very cold
1 cup cottage cheese blended
1 tsp pure vanilla extract
3/4 cup frozen raspberries fresh will work too

Egg Wash

1 egg
1 tsp water

Lemon Glazing (Optional)

2 tbsp lemon juice
6 tbsp powdered sugar

Instructions

Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
Gently fold in the raspberries, being careful not to overmix or crush them. It’s best to use frozen raspberries here because they won’t crush.
Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool slightly.
Optional: Mix the lemon juice with the powdered sugar to make the glaze and drizzle over the scones before serving warm.

Nutrition