Cottage Cheese Scones (with berry jam)
These Berry Cottage Cheese Scones are everything you want in a homemade scones, tender, buttery, lightly sweet, and bursting with fruity pockets of jam. The cottage cheese keeps them incredibly moist while adding a little protein boost, and the grated frozen butter guarantees perfectly flaky layers every time.
Whether you serve them warm with extra jam or enjoy one with your morning coffee, these scones feel bakery-worthy without the fuss.
Before You Get Started
A few quick tips to help your scones bake up tall, flaky, and soft:
- Use well-drained cottage cheese so the dough doesn’t get too wet.
- Grate frozen butter, this is the secret to tall, flaky scones.
- Don’t overmix! A gentle hand keeps the crumb tender.
- Always chill your scones before baking for the best rise and golden edges.
What You Need to Make Berry Cottage Cheese Scones
- All-purpose flour
- Cane sugar
- Baking powder
- Sea salt
- Frozen unsalted butter (grated)
- Full-fat cottage cheese, well drained
- Berry jam
- Cold buttermilk
- Egg
- Vanilla extract
- Coarse sugar (optional for topping)
How to Make Berry Cottage Cheese Scones
Follow these simple steps for perfectly tender, bakery-style scones:
Prep the oven & pan
Preheat to 400°F and line a baking sheet with parchment.
Mix the dry ingredients
Whisk together flour, sugar, baking powder, and salt.
Work in the butter
Grate frozen butter and use your hands to work it into the flour until it resembles coarse crumbs with small pea-sized pieces.
Make the wet mixture
Whisk together the buttermilk, egg, and vanilla. Fold in the drained cottage cheese and berry jam.
Bring the dough together
Pour the wet mixture into the dry and mix gently with a spatula until a soft dough forms. Add a touch more flour if it’s too wet, or a splash of buttermilk if dry.
Shape & chill
Turn the dough onto a floured surface and shape into a 7–8 inch round, about 1 inch thick. Cut into 8 wedges and freeze for 15 minutes.
Brush & bake
Brush the tops with buttermilk and sprinkle with coarse sugar if you like. Bake 20–25 minutes, or until golden and cooked through.
Cool & enjoy
Let cool slightly on a rack and serve warm.
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes! Use the same amount. The texture will be slightly different but still soft and delicious.
Can I swap the berry jam for fresh fruit?
Absolutely, blueberries, raspberries, or chopped strawberries work well. Pat berries dry before mixing in.
Why freeze the scones before baking?
Cold butter = flaky layers. Chilling helps the scones rise higher and prevents spreading.
How should I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5. Warm in the oven for best texture.
Berry Cottage Cheese Scones
Ingredients
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Grate the frozen butter and use your hands to work it into the flour mixture until it resembles a coarse meal with pea-sized pieces.
- In a separate bowl, whisk buttermilk, egg, and vanilla extract.
- Gently fold in the well-drained cottage cheese and berry jam into the wet ingredients.
- Pour wet ingredients over dry and stir lightly with a spatula just until combined. The dough should be soft but not sticky; add more flour if too wet or more buttermilk if dry.
- Turn dough out onto a lightly floured surface and shape into a 7-8 inch disk about 1 inch thick. Cut into 8 wedges.
- Freeze wedges for 15 minutes to chill butter.
- Brush tops lightly with buttermilk, sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes or until scones are golden brown and cooked through. Cool on a wire rack before serving
