Description
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.
- Freeze for up to 2 months.
- Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
