These raspberry cottage cheese scones are soft, fluffy, and lightly tangy, with bursts of juicy raspberries in every bite. Made with blended cottage cheese, they offer a satisfying homemade breakfast that feels indulgent while delivering extra protein and moisture.
Why You’ll Love This Recipe
These scones are easy to make and come together with simple pantry ingredients. The cottage cheese keeps them tender and prevents dryness, making them nearly foolproof even for beginners. They are perfect for breakfast, brunch, or a light snack, and they balance sweetness with a subtle tang from the raspberries and optional lemon glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour – 1 ¾ cups
Caster sugar – 1/3 cup
Baking powder – 2 teaspoons
Salt – 1/4 teaspoon
Butter, very cold – 1/3 cup
Cottage cheese, blended until smooth – 1 cup
Pure vanilla extract – 1 teaspoon
Frozen raspberries – 3/4 cup
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes so it stays very cold.
In a large bowl, combine the flour, caster sugar, baking powder, and salt. Stir until evenly mixed.
Grate the cold butter directly into the dry ingredients. Use two forks to distribute the butter, then gently work it in with your hands until the mixture resembles coarse crumbs.
Add the blended cottage cheese and vanilla extract. Stir with a spatula, then gently knead the dough with your hands just until it comes together.
Carefully fold in the frozen raspberries, being mindful not to crush them.
Lightly flour a clean surface and transfer the dough onto it. Shape it into a round disc about 6 inches wide.
Cut the disc into 8 equal triangles and place them on the prepared baking sheet, leaving space between each one.
Whisk the egg with the water and brush the tops of the scones with the egg wash.
Bake for 18 to 20 minutes, or until the scones are lightly golden on top.
Remove from the oven and let them cool slightly. If using the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled scones before serving.
Servings and timing
This recipe makes 8 scones.
Preparation time is about 25 minutes, baking time is 18 to 20 minutes, and resting time is about 5 minutes.
Total time is approximately 45 to 50 minutes.
Variations
You can substitute the raspberries with blueberries, blackberries, chopped strawberries, or dried fruits such as dates or apricots.
For extra citrus flavor, add one tablespoon of lemon or orange zest to the dry ingredients.
If you enjoy chocolate, fold in a small handful of dark or white chocolate chips along with the fruit.
For a gluten-free version, use a gluten-free all-purpose flour blend that includes a binding agent.
Storage/Reheating
Store leftover scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
For longer storage, wrap each cooled scone individually and freeze for up to 3 months. Reheat in a warm oven or microwave until heated through.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries are easier to work with because they are less likely to break and bleed into the dough.
Why should the butter be very cold?
Cold butter creates steam as it melts in the oven, which helps the scones rise and become flaky.
Do I have to blend the cottage cheese?
Blending is recommended to ensure a smooth dough and avoid lumps, but small curds will still work if needed.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What if my dough feels too sticky?
Lightly dust your hands and work surface with flour, but avoid adding too much to keep the scones tender.
Can I skip the lemon glaze?
Absolutely. The scones are delicious on their own, or you can dust them lightly with powdered sugar.
How do I know when the scones are done?
They should be lightly golden on top and firm to the touch.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect both sweetness and texture.
Are these scones suitable for freezing?
Yes, baked scones freeze very well and can be reheated straight from the freezer.
What can I serve with these scones?
They pair well with tea, coffee, fresh fruit, or a light yogurt spread.
Conclusion
Raspberry cottage cheese scones are a comforting, homemade treat that combines fluffy texture, bright fruit flavor, and added protein. Whether enjoyed fresh from the oven or saved for later, they make a reliable and satisfying option for breakfast or brunch that feels special without being complicated.
These raspberry cottage cheese scones are fluffy, protein-rich, and slightly tangy, filled with juicy raspberries and topped with an optional lemon glaze. Perfect for breakfast, brunch, or a snack.
Author:Sophia
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 to 50 minutes
Yield:8 scones
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 ¾ cups all-purpose flour
1/3 cup caster sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup very cold butter
1 cup cottage cheese, blended until smooth
1 teaspoon pure vanilla extract
3/4 cup frozen raspberries
1 egg (for egg wash)
1 teaspoon water (for egg wash)
2 tablespoons lemon juice (optional glaze)
6 tablespoons powdered sugar (optional glaze)
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes to chill.
In a large bowl, mix the flour, caster sugar, baking powder, and salt.
Grate the cold butter into the dry ingredients. Use two forks or your hands to blend until the mixture resembles coarse crumbs.
Add the blended cottage cheese and vanilla extract. Stir with a spatula, then gently knead until the dough comes together.
Fold in the frozen raspberries carefully without crushing them.
Transfer the dough to a lightly floured surface and shape into a 6-inch disc.
Cut the disc into 8 equal triangles and place them on the prepared baking sheet, spaced apart.
Whisk the egg with 1 teaspoon of water and brush the tops of the scones with the egg wash.
Bake for 18–20 minutes or until lightly golden on top.
Let cool slightly. If using the glaze, mix lemon juice with powdered sugar and drizzle over cooled scones before serving.
Notes
Use frozen raspberries to avoid bleeding into the dough.
Substitute with other berries or dried fruits for variation.
For gluten-free scones, use a blend with a binding agent.
Adjust sweetness or skip the glaze to taste.
Dough can be made ahead and refrigerated for up to 24 hours.
