Cottage Cheese Blueberry Drop Scones
A quick, protein-packed drop scone made with cottage cheese, blueberries, and simple pantry ingredients — no rolling, no cutting, ready in under 30 minutes.
Servings: 9
Ingredients
- 1 cup cottage cheese
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla
- 2 tbsp sweetener of choice or more (optional)
- 1/2 cup frozen blueberries
- pinch of salt optional
- citrus zest optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a food processor, blend cottage cheese, egg, vanilla, sweetener, flour, baking powder, and salt into a smooth dough.
- Fold in frozen blueberries (and zest, if using) by hand.
- Drop by spoonfuls onto the baking sheet.
- Bake 20-22 minutes, until golden.
Video
Notes
- Swap all-purpose flour for almond flour 1:1 for a lower-carb version — expect a denser, muffin-like texture.
- Sweetener is optional; these are only mildly sweet even with it.
- Freezes well after baking for up to 2 months.
Nutrition
Calories: 87kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
