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Raspberry Cottage Cheese Scones

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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

  1. 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.
  2. In a large bowl, mix the flour, caster sugar, baking powder, and salt.
  3. Grate the cold butter into the dry ingredients. Use two forks or your hands to blend until the mixture resembles coarse crumbs.
  4. Add the blended cottage cheese and vanilla extract. Stir with a spatula, then gently knead until the dough comes together.
  5. Fold in the frozen raspberries carefully without crushing them.
  6. Transfer the dough to a lightly floured surface and shape into a 6-inch disc.
  7. Cut the disc into 8 equal triangles and place them on the prepared baking sheet, spaced apart.
  8. Whisk the egg with 1 teaspoon of water and brush the tops of the scones with the egg wash.
  9. Bake for 18–20 minutes or until lightly golden on top.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/raspberry-cottage-cheese-scones/