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Freshly baked Raspberry Cottage Cheese Scones on a wooden table

Raspberry Cottage Cheese Scones

Raspberry Cottage Cheese Scones are a delightful treat combining fresh raspberries with creamy cottage cheese, making them a protein-packed choice for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Use fresh cottage cheese for best results.
  • 1/2 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar Adjust sweetness to taste.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruits
  • 1 cup fresh raspberries Fresh raspberries recommended for best flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the cottage cheese, sugar, and softened butter until smooth.
  3. Add the egg and vanilla extract, mixing well.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually combine the dry ingredients with the wet ingredients, stirring until just combined.
  6. Gently fold in the raspberries.
Baking
  1. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 15-20 minutes, or until the scones are golden brown on the edges.
  3. Allow to cool slightly before serving.

Notes

Serve warm with butter or jam. Pairs well with tea or coffee. Store in an airtight container for up to 2 days or freeze for up to 3 months.