These raspberry cottage cheese scones are soft, moist, and tender with a delicate crumb and bursts of juicy berries in every bite. Thanks to the cottage cheese, they offer a subtle richness while boosting protein content, making them a more satisfying option for breakfast or a wholesome snack.
Why You’ll Love This Recipe
These scones strike the perfect balance between indulgent and nourishing. The cottage cheese keeps them incredibly moist without needing heavy cream, while also adding a protein boost. They’re easy to prepare, not overly sweet, and the raspberries bring a fresh, slightly tangy contrast. Perfect for meal prep or enjoying warm with your favorite drink.
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
3 tablespoons granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup cottage cheese
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries
2 tablespoons milk (if needed for dough consistency)
Optional topping:
1 tablespoon coarse sugar for sprinkling
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, mix the cottage cheese, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently mix until just combined. Add milk if the dough feels too dry.
Carefully fold in the raspberries, being gentle to avoid crushing them too much.
Turn the dough onto a lightly floured surface and shape it into a circle about 2–3 cm thick.
Cut into 8 equal wedges and transfer to the prepared baking sheet.
Sprinkle with coarse sugar if desired.
Bake for 15–18 minutes or until golden brown on top.
Let cool slightly before serving.
Servings and timing
Servings: 8 scones
Prep time: 15 minutes
Bake time: 15–18 minutes
Total time: about 35 minutes
Variations
You can swap raspberries for blueberries, chopped strawberries, or even dried fruit. Add lemon zest for a bright citrus note, or mix in a handful of chopped nuts for extra texture. For a slightly sweeter version, drizzle a light glaze made of powdered sugar and milk over the cooled scones.
Storage/Reheating
Store the scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat in a preheated oven at 160°C (320°F) for about 5–8 minutes or microwave for 20–30 seconds until warm.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the dough to prevent excess moisture.
Can I substitute cottage cheese?
You can use ricotta or thick yogurt, but the texture and protein content may vary slightly.
How do I prevent the scones from becoming dense?
Avoid overmixing the dough and handle it gently to keep the texture light and tender.
Can I make these scones gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes a binding agent like xanthan gum.
Why is my dough too sticky?
This can happen due to moisture in the cottage cheese or berries. Add a little more flour, one tablespoon at a time.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before baking.
Do I need to drain the cottage cheese?
If it’s very watery, lightly drain it. Otherwise, it can be used as is.
Can I add protein powder?
Yes, you can replace a small portion of the flour with protein powder, but adjust liquid as needed.
How do I know when the scones are done?
They should be lightly golden on top and firm to the touch.
Can I make smaller scones?
Yes, divide the dough into smaller portions and reduce the baking time by a few minutes.
Conclusion
These raspberry cottage cheese scones are a delicious way to enjoy a classic baked treat with a nutritious twist. With their soft texture, juicy fruit, and added protein, they’re perfect for breakfast, snacks, or sharing with family. Easy to customize and quick to prepare, this recipe is one you’ll come back to often.
Soft and tender raspberry cottage cheese scones with a light crumb and bursts of juicy berries. These protein-boosted scones are a wholesome and satisfying option for breakfast or snacks.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup cottage cheese
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries
2 tablespoons milk (if needed)
1 tablespoon coarse sugar (optional)
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, salt, and sugar in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Mix cottage cheese, egg, and vanilla in a separate bowl.
Combine wet and dry ingredients until just mixed, adding milk if needed.
Gently fold in raspberries.
Shape dough into a circle about 2–3 cm thick on a floured surface.
Cut into 8 wedges and place on baking sheet.
Sprinkle with coarse sugar if desired.
Bake for 15–18 minutes until golden.
Cool slightly before serving.
Notes
Use frozen raspberries without thawing.
Substitute ricotta or yogurt for cottage cheese if needed.
Add lemon zest for extra brightness.
Store at room temperature for 2 days or refrigerate up to 5 days.
