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These blueberry cottage cheese scones taste like a scone and a biscuit had a baby. So light and fluffy!
Cottage cheese is getting a glow up and I am here for it. It seems that on every social media feed I am finding more and more recipes with cottage cheese.
If you think you don’t like cottage cheese, I highly recommend whipping it up and adding it to recipes – it bumps up the protein without a cottage cheese taste.
Do you need to add baking powder to self-rising flour?
Since I routinely use self-rising flour, I know it is not conventional, but I still add baking powder to my recipes. Is it unconventional? Yep!
Can you use frozen blueberries in scones?
Absolutely! Just be prepared for your dough to turn a purple color with the frozen berries, but it will be just as delicious.
Ingredients
- 2 cups self-rising flour
- 1/2 cup quick oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup nonfat Greek yogurt
- 1/2 cup fat free cottage cheese
- 1/3 cup lowfat buttermilk
- 1 cup fresh blueberries (or frozen)
- 1 tablespoon decorative sugar (optional)
Instructions
- In a food processor, blend the yogurt, cottage cheese and buttermilk and blend until smooth. Set aside.
- In a large bowl, add the flour, oats, baking powder, salt and sugar and mix. Add blueberries and toss to coat in the flour.
- Add cottage cheese mixture to dry mix and mix just until the dough comes together.
- On parchment paper, shape the dough into an 8 inch circle, about 1 inch high.
- Freeze for 45-60 minutes in that circle, without cutting. The reason you need to freeze it is so that you can get straight cut lines before baking.
- Heat oven to 400 degrees.
- Slice the circle into 8 pieces.
- Separate and place on baking sheet. Spray with avocado oil spray and sprinkle with the optional decorative sugar.
- Bake 15-18 minutes.
- Enjoy!
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 178Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 696mgCarbohydrates: 36gFiber: 2gSugar: 9gProtein: 6g
True story, my late husband ate a scone at a business meeting in 1988 and declared it was the worst thing he ever put in his mouth and he never ate another scone all the days of his life. Hannah’s favorite scone I’ve made is these copycat Starbucks vanilla bean scones.
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