Cottage Cheese Scones
Did you know you could add cottage cheese to scones? It sounds unexpected, but it works like magic—giving you a soft, tender crumb with just the right amount of richness.
These blueberry scones come out golden and fluffy, with a subtle tang and a sweet vanilla glaze that takes them over the top. Whether you’re a cottage cheese skeptic or super fan, this recipe might just win you over.
Cottage Cheese Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup salted butter
1/2 cup cottage cheese
1 large egg
6 tablespoons whole milk
1 cup blueberries
glaze:
2 cups powdered sugar
6 tablespoon whole milk
1 teaspoon vanilla extract
Whisk flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
Grate butter. Use your hands to coat the butter in flour and break it into pieces.
Add cottage cheese, egg, and milk and stir until combined. Add the blueberries and gently stir throughout.
Dump the dough onto a floured surface and press it into a disk. Cut into eight wedges.
Bake at 400 for 16-20 minutes or until golden. Allow them to cool slightly.
Whisk the glaze ingredients until smooth. Dunk the top of each scone in the glaze.