These raspberry cottage cheese scones are tender, lightly sweet, and bursting with juicy berries in every bite. The addition of cottage cheese creates a soft, moist texture while keeping the scones rich and satisfying without being heavy. Perfect for breakfast, brunch, or an afternoon treat, they pair beautifully with tea or coffee.
Why You’ll Love This Recipe
These scones are incredibly soft thanks to the cottage cheese, which adds moisture and a subtle creaminess without overpowering flavor. The raspberries bring a bright, tangy contrast to the delicate sweetness of the dough.
You’ll appreciate how easy the dough comes together with simple pantry ingredients. There’s no need for complicated techniques, and the results are consistently tender and flavorful. They’re ideal for meal prep, special gatherings, or when you want something homemade that feels bakery-worthy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup full-fat cottage cheese
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup fresh raspberries
1 tablespoon milk (for brushing tops)
1 tablespoon coarse sugar (optional, for topping)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the cottage cheese, egg, vanilla extract, and lemon zest until well combined.
Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing.
Carefully fold in the raspberries, being gentle to prevent them from breaking apart too much.
Turn the dough onto a lightly floured surface and gently shape it into a 1-inch thick circle.
Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.
Brush the tops lightly with milk and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes or until the tops are lightly golden.
Allow the scones to cool for 10 minutes before serving.
Servings and timing
Servings: 8 scones
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: approximately 35 minutes
Variations
For a citrus twist, add an extra teaspoon of lemon zest or drizzle the cooled scones with a simple lemon glaze made from powdered sugar and lemon juice.
You can substitute blueberries or chopped strawberries for the raspberries if desired. For added texture, mix in 2 tablespoons of sliced almonds or white chocolate chips.
If you prefer a slightly sweeter scone, increase the sugar to 1/2 cup. For a lighter version, use low-fat cottage cheese, though full-fat provides the best texture.
Storage/Reheating
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
To freeze, wrap each scone individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
To reheat, warm in a 300°F (150°C) oven for 8–10 minutes or microwave for 20–30 seconds until heated through.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Do not thaw them before adding to the dough to prevent excess moisture and color bleeding.
Do I need to blend the cottage cheese first?
It’s not necessary, but blending it briefly can create a smoother dough texture if you prefer fewer visible curds.
Why are my scones dense?
Overmixing the dough can make scones dense. Mix just until combined and handle the dough gently.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 12 hours before baking.
How do I prevent the raspberries from breaking apart?
Fold them in gently at the very end and avoid excessive stirring.
Can I make these scones gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend designed for baking.
What can I serve with these scones?
They pair well with clotted cream, whipped cream, or a light spread of butter and raspberry jam.
Can I make smaller scones?
Yes, divide the dough into 12 smaller wedges and reduce the baking time by a few minutes.
How do I know when the scones are done?
The tops should be lightly golden, and a toothpick inserted into the center should come out clean.
Can I add a glaze?
Absolutely. A simple glaze made from 1 cup powdered sugar and 2–3 tablespoons lemon juice works beautifully.
Conclusion
Raspberry cottage cheese scones are a delightful balance of tender crumb and bright fruit flavor. With simple ingredients and easy preparation, they offer a homemade treat that feels both comforting and elegant. Whether enjoyed warm from the oven or saved for later, these scones are sure to become a favorite in your baking rotation.
Raspberry Cottage Cheese Scones are tender, lightly sweet pastries bursting with juicy raspberries. Cottage cheese adds moisture and a delicate richness, creating a soft, bakery-style scone perfect for breakfast or brunch.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup full-fat cottage cheese
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup fresh raspberries
1 tablespoon milk (for brushing)
1 tablespoon coarse sugar (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
In another bowl, whisk cottage cheese, egg, vanilla, and lemon zest.
Stir wet ingredients into dry mixture until just combined.
Gently fold in raspberries.
Turn dough onto a floured surface and shape into a 1-inch thick circle.
Cut into 8 wedges and place on prepared baking sheet.
Brush tops with milk and sprinkle with coarse sugar if desired.
Bake 18–22 minutes until lightly golden.
Cool for 10 minutes before serving.
Notes
Do not overmix to keep scones tender.
Use frozen raspberries without thawing if substituting.
Store at room temperature up to 2 days or refrigerate up to 5 days.
Reheat gently at 300°F for best texture.
Full-fat cottage cheese provides the best moisture and richness.
