Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
