Cottage Cheese Scones (Easy High-Protein Recipe)
If you love bakery-style treats but want something simple to make at home, these cottage cheese scones are a recipe worth trying.
They have a tender, buttery texture with a lightly crisp golden crust and a soft center. The cottage cheese adds richness and helps create beautifully moist scones without much effort.
I love serving them with Greek yogurt, blackcurrant jam, and fresh apricots. The combination of creamy yogurt, sweet-tart jam, and soft fruit turns these simple scones into a café-style breakfast or afternoon treat.
Whether you’re baking for a weekend brunch or simply want something delicious with your coffee or tea, these cottage cheese scones never disappoint.
Why You’ll Love This Recipe
- soft and tender texture
- easy to make with simple ingredients
- high in protein thanks to cottage cheese
- perfect for breakfast or brunch
- delicious with sweet or fruity toppings
- bakery-style results at home
- freezer-friendly
- beautiful golden crust
🛒 Ingredients You’ll Need
These cottage cheese scones come together with a handful of pantry staples:
- cottage cheese
- flour
- butter
- egg
- milk
- powdered sugar
- baking powder
- salt
For serving:
- Greek yogurt
- blackcurrant jam
- apricots
Optional:
- vanilla powdered sugar
How to Make Cottage Cheese Scones
Preheat the oven to 180°C (350°F).
Add 200 g flour, 100 g cold butter, 50 g powdered sugar, 1 tsp baking powder, and ½ tsp salt to a bowl.
Rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix 200 g cottage cheese with 1 egg.
Add the cottage cheese mixture to the flour mixture.
Pour in 50 ml milk and quickly bring the dough together.
Transfer the dough to a parchment-lined baking tray.
Shape it into a circle about 2–2.5 cm thick.
Cut into triangles as shown in the photos.
Brush the tops lightly with milk.
Bake for 30–40 minutes until golden brown.
Let cool slightly before serving.
Serve with Greek yogurt, blackcurrant jam, and fresh apricots.
Tips for the Best Cottage Cheese Scones
- Use cold butter for the flakiest texture
- Don’t overwork the dough
- Mix just until combined
- Brush with milk for a golden finish
- Let the scones cool slightly before serving
Variations and Add-Ins
These scones are easy to customize:
- add lemon zest for freshness
- add vanilla for extra flavor
- serve with strawberry jam instead of blackcurrant jam
- add fresh berries on the side
- dust with vanilla powdered sugar before serving
If you love cottage cheese breakfasts, you might also enjoy these Crispy Cottage Cheese Breakfast Wraps with Strawberries and Banana. Filled with fresh fruit and toasted until golden, they’re perfect for a quick café-style breakfast or snack.
FAQ
Can I make these cottage cheese scones ahead of time?
Yes. Store them in an airtight container for up to 3 days.
Can I freeze cottage cheese scones?
Yes. Freeze after baking and reheat before serving.
Why use cottage cheese in scones?
Cottage cheese adds moisture, protein, and a soft texture.
What should I serve with cottage cheese scones?
Greek yogurt, jam, fresh fruit, honey, or butter all pair beautifully with them.
Can I make them less sweet?
Absolutely. Reduce the powdered sugar or serve them with savory toppings instead.
Cottage Cheese Scones (Easy High-Protein Recipe)
Ingredients
- 200 g cottage cheese
- 200 g all-purpose flour
- 100 g cold butter
- 50 g powdered sugar
- 1 egg
- 50 ml milk plus extra for brushing
- 1 tsp baking powder
- ½ tsp salt
For serving:
- Greek yogurt
- blackcurrant jam
- fresh apricots
Optional:
- vanilla powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F).
- In a large bowl, combine 200 g flour, 50 g powdered sugar, 1 tsp baking powder, and ½ tsp salt.
- Rub 100 g cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, mix 200 g cottage cheese with 1 egg.
- Add the cottage cheese mixture to the flour mixture.
- Pour in 50 ml milk and quickly bring the dough together.
- Transfer the dough to a parchment-lined baking tray.
- Shape into a circle about 2–2.5 cm thick.
- Cut into triangles and separate them slightly.
- Brush the tops with milk.
- Bake for 30–40 minutes until golden brown.
- Let cool slightly before serving.
Notes
Do not overmix the dough.
The dough should come together quickly and remain soft.
Brush with milk for a beautiful golden finish.
Serve with Greek yogurt, blackcurrant jam, and fresh apricots for a café-style presentation.
Dust with vanilla powdered sugar before serving if desired.
