Blueberry Cottage Cheese Scones Recipe

Introduction

These Blueberry Cottage Cheese Scones offer a delightful twist on a classic treat, combining the wholesome goodness of whole-wheat flour with juicy fresh blueberries. Soft, slightly sweet, and perfect for breakfast or an afternoon snack, they’re easy to prepare and wonderfully satisfying.

Ingredients

• 1 3/4 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold butter
• 1 cup cottage cheese, blended
• 1 tsp pure vanilla extract
• 2/3 cup fresh blueberries
• 1 egg

Instructions

1. Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the whole-wheat flour, brown sugar, baking powder, and salt.
3. Step 3: Add the cold butter, cut into pieces, and work it into the flour mixture using two forks and then your hands until small crumbles form.
4. Step 4: Stir in the blended cottage cheese and vanilla extract with a spatula. Then knead the dough gently with your hands.
5. Step 5: Fold in the fresh blueberries carefully to avoid squishing them.
6. Step 6: Sprinkle flour on a surface and transfer the dough. Roll it out with a rolling pin into a circle about 1 inch thick.
7. Step 7: Cut the dough into 8 triangles and place them spaced evenly on the prepared baking sheet.
8. Step 8: In a small bowl, whisk the egg and brush it over the scones for a golden finish.
9. Step 9: Bake for 20 minutes until the scones turn golden brown. Remove from the oven, let cool slightly, and serve warm.

Tips & Variations

• Use Greek yogurt blended with a little water as a substitute for cottage cheese if desired.
• Try adding a pinch of cinnamon or lemon zest to the dough for extra flavor.
• For a dairy-free option, substitute butter and cottage cheese with plant-based alternatives.
• Gently fold in blueberries to keep them intact and prevent the dough from turning purple.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones individually wrapped for up to 1 month. Reheat in a warm oven or microwave until heated through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but gently thaw and drain frozen blueberries before folding them into the dough to prevent excess moisture and sogginess.

How do I make the scones more tender?

Be careful not to overwork the dough; mixing just until combined and handling gently helps keep the scones tender. Also, using cold butter is key to a flaky texture.

Blueberry Cottage Cheese Scones Recipe

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4.6 from 114 reviews

These Blueberry Cottage Cheese Scones are a wholesome twist on classic scones, using whole-wheat flour and creamy cottage cheese to create a tender, moist texture. Bursting with fresh blueberries and lightly sweetened with brown sugar, they offer a perfect balance of tart and sweet. Brushed with an egg wash for a golden finish, these scones are ideal for a healthy breakfast or a delightful snack.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 3/4 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/3 cup cold butter, cut into pieces
• 1 cup cottage cheese, blended
• 1 tsp pure vanilla extract
• 1 egg

Fruit

• 2/3 cup fresh blueberries

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Combine Dry Ingredients: In a large bowl, mix the whole wheat flour, brown sugar, baking powder, and salt thoroughly to evenly distribute the leavening agent and sweetener.
3. Cut in the Butter: Add the cold, cubed butter to the dry mixture. Using two forks initially and then your hands, work the butter into the flour until the mixture resembles small crumbles. This step is key for a flaky scone texture.
4. Add Wet Ingredients and Knead: Stir in the blended cottage cheese and pure vanilla extract with a spatula. Start kneading the dough gently with your hands until it comes together but is still soft and slightly sticky.
5. Fold in Blueberries: Carefully fold the fresh blueberries into the dough to avoid crushing them, preserving their whole shape for bursts of flavor in every bite.
6. Roll Out Dough: Lightly flour a clean surface and transfer the dough onto it. Using a rolling pin, roll the dough into a circle about 1 inch thick, preparing it for cutting.
7. Cut into Triangles: Using a sharp knife, cut the rolled dough circle into 8 equal triangle-shaped scones. This traditional shape aids even baking and serving.
8. Prepare for Baking: Arrange the scones evenly spaced on the lined baking sheet to allow heat circulation and prevent them from sticking together during baking.
9. Apply Egg Wash: In a small bowl, whisk the egg until smooth. Brush the top of each scone with this egg wash, which promotes a golden-brown, glossy finish.
10. Bake: Bake the scones in the preheated oven for 20 minutes or until they turn golden brown on top, indicating they are cooked through and have a lovely crust.
11. Cool and Serve: Remove the scones from the oven and let them cool slightly. Serve warm to enjoy the soft texture and fresh blueberry flavor at its best.

Notes

• Make sure the butter is very cold to achieve flaky scones.
• Blending the cottage cheese helps incorporate it smoothly into the dough for moistness.
• Be gentle when folding in blueberries to avoid bursting and turning the dough purple.
• These scones are best enjoyed fresh but can be reheated briefly in the oven.
• You can substitute fresh blueberries with frozen, but do not thaw before adding.

Keywords: blueberry scones, cottage cheese scones, whole wheat scones, healthy breakfast, baked goods, easy scone recipe