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Berry Cottage Cheese Scones

These Berry Cottage Cheese Scones bake up tender, 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!
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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 1/3 cup berry jam
  • ½ cup and 2 tsp cold buttermilk and ¼ cup for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling (optional)

Instructions
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. 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.
  4. In a separate bowl, whisk buttermilk, egg, and vanilla extract.
  5. Gently fold in the well-drained cottage cheese and berry jam into the wet ingredients.
  6. 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.
  7. Turn dough out onto a lightly floured surface and shape into a 7-8 inch disk about 1 inch thick. Cut into 8 wedges.
  8. Freeze wedges for 15 minutes to chill butter.
  9. Brush tops lightly with buttermilk, sprinkle with coarse sugar if desired.
  10. Bake for 20-25 minutes or until scones are golden brown and cooked through. Cool on a wire rack before serving

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