Raspberry Cottage Cheese Scones - iFoodReal.com (original) (raw)

Raspberry Cottage Cheese Scones are tender, flaky, and packed with 11 grams of protein. Made in one bowl with juicy raspberries, lemon zest and protein-rich cottage cheese!

Why You’ll Love This Recipe

Last year I made zucchini cheddar cottage cheese scones and we were all in love! This year my raspberry bush delivered loads of juicy raspberries and I knew raspberry cottage cheese scones had to happen next!

Overall, I’m totally in love with the buttery, flaky dough you get from using a mix of cottage cheese and butter. That same dough is the star of both this raspberry cottage cheese scone recipe and my cottage cheese biscuits.

Because the cottage cheese melts right into the dough almost like butter, it adds protein and lets you use significantly less butter. These raspberry scones bake up tasting like the originals but with lower fat, fewer calories, and higher in protein.

I tested this recipe twice. I didn’t freeze the raspberries the first time but did the second, and it helped a lot. If I could give one big tip, it’s to keep your dough very thick and sprinkle it with flour as soon as the raspberries start to melt and get wet.

The scones turned out so flavorful and beautiful, bursting with raspberry goodness and topped with a sweet, crunchy sugar crust. My favorite part is that you can make them year round for breakfast or dessert because they’re designed to use frozen raspberries!

Ingredients for Raspberry Cottage Cheese Scones

• Flour: My scone recipe calls for regular all-purpose flour, see Variations below for other flours. Make sure to scoop it into your measuring cup and level it off. Set a little extra aside for dusting.
• Sugar: I used organic cane sugar. There’s just enough in the dough to keep it lightly sweet, with a little extra sprinkled on top. Regular granulated sugar works too.
• Baking powder: Gives the scones a nice lift, so they bake up light and fluffy.
• Lemon zest: Makes the raspberry flavor pop even more.
• Cottage cheese: It melts right into the dough and makes the scones soft and tender. I used 2%, but any kind will do just fine.
• Vanilla: Adds depth to the flavor. I always use pure vanilla extract.
• Cold butter: It needs to be very cold to create the flaky layers. If you’re using unsalted butter, I’d add about 1/4 teaspoon of salt to keep the flavors balanced.
• Raspberries: You can use previously frozen raspberries, or if you have fresh, freeze them solid first.
• Milk: I brushed the tops with milk to help the sugar stick. Any milk works.

How to Make Raspberry Cottage Cheese Scones

1. Mix dry ingredients: Combine 2 1/4 cups flour, sugar, baking powder, and lemon zest in a large bowl.
2. Add wet ingredients: Stir in cottage cheese and vanilla.
3. Add butter: Grate cold butter over the mixture and work it in with a spatula until crumbly.
4. Add raspberries and form dough: Add frozen raspberries and gently bring the dough together with your hands. Sprinkle the extra flour and knead it into a firm, dry, reddish dough.
5. Shape and cut: Place dough on a parchment lined baking sheet sprinkled with flour. Flatten into a 1-inch circle, then cut into 8 triangles. Space them out.
6. Brush and sprinkle: Brush each scone with milk and sprinkle sugar on top.
7. Bake: Bake at 400 F for 28-30 minutes until golden brown and enjoy warm!

Hot Day

If it’s a hot day, set the dough in the fridge to chill for 10-15 minutes before baking. This helps keep the butter cold, which is key for those flaky layers and prevents the scones from spreading too much in the oven.

Tips for Best Results

Here’s how I got that perfect scone texture in this raspberry scone recipe.

• Use only frozen raspberries: If you have fresh berries fully freeze them on a plate in a single layer first. Always add frozen raspberries to the dough. They release less juice and help keep the dough from getting too wet.
• Spoon and level the flour: Spoon the flour into your measuring cup and level it off with a knife to prevent dry scones.
• Make sure you use cold butter: Don’t let the butter sit at room temperature. Grate it straight from the fridge into the bowl and handle the dough as little as possible to keep it from melting. If it’s a hot day, work quickly and chill the dough in the fridge before baking, if needed.
• Add more flour: As soon as you start mixing the raspberries into the dough they will start melting and things will get wet and a bit messy. You want to sprinkle the flour in to absorb this moisture.
• Be patient: Your goal is to have the dough and raspberries stick together. So incorporate the raspberries, add flour, shape the dough, and add more flour.
• Dough should be thick and not smooth: I like to call it shaggy and sandy. Those little pieces of buttery dough are what create flaky scones.

Variations

• Add vanilla glaze: Whisk together 1/2 cup powdered sugar, 1/2 teaspoon of vanilla, and 1/2 tablespoon milk or lemon juice until smooth. Add more liquid until you reach a pourable glaze, then drizzle over cooled scones.
• Other berries: Swap in blueberries, blackberries, cranberries, chopped strawberries, or peaches. Just be mindful of how juicy the fruit is, frozen works best.
• Self-rising flour: Use the same amount of flour, but leave out the baking powder.
• Other flours: I believe you could use an all purpose gluten free flour like Bob’s Red Mill 1:1 ratio. If you’d like to try whole wheat flour, use a tad less, about 2 1/4 cups. Coconut and almond flour will not work.
• Omit the lemon: Totally fine, but I personally think it adds a big boost of flavor that really makes the raspberries pop. You could also try a little orange zest in its place.

Can I Make Them Ahead?

Yes! You can definitely make raspberry cottage cheese scones ahead of time. I recommend flash freezing the unbaked scone triangles. Freeze them on a baking sheet first, then transfer to a Ziploc bag and keep frozen for up to a month.

I’m worried storing the dough in the fridge will make the dough very wet from the porous raspberries releasing juice.

How to Store and Reheat

Store: Keep scones covered with a linen towel for the first day, then move them to an airtight container for up to 3 days. After that, freeze what’s left.

Freeze: Put scones in an airtight container or Ziploc bag and freeze for up to 3 months. Let them thaw on the counter for a few hours before eating.

Reheat: Warm them up in the microwave or air fryer for a few minutes, or bake at 300 F until heated through.

More High Protein Recipes to Try

• Blueberry Greek yogurt scones
• Pumpkin cottage cheese scones
• Blueberry fritters
• Cottage cheese bread

• ▢ 2 3/4 cups all-purpose flour, divided, plus more for dusting
• ▢ 1/3 cup cane sugar, plus more for the tops
• ▢ 2 teaspoons baking powder
• ▢ 1 lemon, zest of
• ▢ 1 cup cottage cheese, I used 2%
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1/3 cup butter, very cold
• ▢ 1 cup raspberries, frozen
• ▢ 1 tablespoon milk

Cook ModePrevent your screen from going dark

• Preheat oven to 400F, line large baking sheet with parchment paper and sprinkle with flour. Set aside.
• In a large bowl, add 2 1/4 cups flour, sugar, baking powder and lemon zest, mix well with spatula.
• Add cottage cheese and vanilla, stir with spatula.
• Quickly grate cold butter over the bowl with dough spreading evenly and start working it into the mixture with spatula until mostly combined. It's going to be crumbly and that's OK.
• Add frozen raspberries and start to put it all together into a mound of dough using your hands. Work quickly and knead firmly but gently. Raspberries will leak juices, sprinkle remaining 1/2 cup flour on top and work it all into a mound of dough. It should be all stiff, dry and red.
• Transfer dough onto previously prepared baking sheet and gently flatten, shape into a disc about 1-inch thick. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully, spacing out.
• Brush each scone with milk and sprinkle with sugar.
• Bake for 28-30 minutes or until golden brown.
• Remove from the oven and enjoy warm!

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Store under a linen towel for first 24 hours. Keep in an airtight container for 3 more days. After that freeze them.
• Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300 F until warmed through.
• Raspberries: Even if you pick fresh raspberries, freeze them on a plate before adding to the dough.

Serving: 1 scone, Calories: 335kcal, Carbohydrates: 50g, Protein: 11g, Fat: 9g, Saturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 223mg, Fiber: 3g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!