Berry Cottage Cheese Scones

Golden, flaky cottage cheese scones on parchment paper with a bowl of red jam nearby, set on a wooden board and pink surface.

Berry Cottage Cheese Scones

These Berry Cottage Cheese Scones bake up tender, it's buttery, and perfectly flaky thanks to grated frozen butter and protein rich cottage cheese. Lightly sweet with fruity berry swirls, they’re an easy, bakery style treat for breakfast or brunch. Ready in under an hour!

Course Breakfast, Dessert

Cuisine American, English

Keyword Easy Recipes, Easy to Make

Prep Time 2

Servings scones

Calories 284kcal

Ingredients

2 cups all-purpose flour spooned and leveled
¼ cup cane sugar
2 teaspoons baking powder
½ teaspoon sea salt
½ cup unsalted butter 1 stick, frozen and grated
½ cup full-fat cottage cheese well drained
¼ to ? cup berry jam
½ cup + 2 tsp cold buttermilk plus ¼ cup more for brushing
1 large egg
1 teaspoon vanilla extract
Coarse sugar for sprinkling (optional)

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

Notes

Use well-drained cottage cheese so the dough doesn't get too wet. Grating the butter frozen is key for tall, flaky layers (don't overmix the dough). Chilling the shaped wedges before baking helps them rise tall with golden edges. Store leftovers airtight at room temp for 2 days, or refrigerate up to 5 days; rewarm in the oven.

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