Here’s a delicious Raspberry Cottage Cheese Scone recipe that’s soft, tender, and has a perfect crumb—ideal for breakfast or tea.
Raspberry Cottage Cheese Scones
Ingredients (makes 8–10 scones):
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2 cups all-purpose flour
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1/4 cup sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup (1 stick) cold unsalted butter, cubed
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1 cup cottage cheese (small or large curd, well-drained)
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1 large egg
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1 teaspoon vanilla extract
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1 cup fresh or frozen raspberries (do not thaw if frozen)
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Optional: coarse sugar for sprinkling on top
Instructions:
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Preheat oven: 400°F (200°C). Line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in butter: Add cold cubed butter and use a pastry cutter, fork, or your fingers to blend until mixture resembles coarse crumbs.
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Add wet ingredients: In a separate bowl, mix cottage cheese, egg, and vanilla. Stir into flour mixture until just combined.
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Fold in raspberries: Gently fold in raspberries, being careful not to crush them.
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Shape scones: Turn dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8–10 wedges or use a biscuit cutter for rounds.
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Bake: Place scones on baking sheet, optionally sprinkle tops with coarse sugar, and bake 18–22 minutes until golden brown.
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Cool & serve: Let cool 5–10 minutes on a wire rack. Serve warm with butter, jam, or a drizzle of glaze if desired.
Tips for a Tender Crumb:
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Don’t overmix: Overworking dough makes scones tough. Mix just until combined.
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Cold butter: Keeps the scones flaky.
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Cottage cheese: Drain well to avoid wet dough.
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Raspberries: Fold in gently to prevent turning the dough pink.
💡 Optional glaze: Mix 1/2 cup powdered sugar with 1–2 tsp milk or lemon juice, drizzle over cooled scones for a sweet finish.
I can also give a lighter, low-sugar version with Greek yogurt that still keeps the scones tender and flavorful.