Cottage Cheese Scones

Soft, fluffy cottage cheese scones with chocolate chips, made in one bowl with seven ingredients. No butter, no chilling, ready in about 30 minutes.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: cottage cheese, cottahe cheese scones, scones

Servings:

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Blend the cottage cheese until completely smooth, about 30 seconds.
Whisk the blended cottage cheese with the egg and vanilla until uniform.
In a separate bowl, whisk the flour, baking powder, and salt.
Add the dry ingredients to the wet and mix until just combined, adding more flour a tablespoon at a time if the dough is too loose to scoop.
Fold in the chocolate chips.
Dollop the dough onto the baking sheet, spacing the mounds about 2 inches apart, and flatten the tops slightly.
Bake for 18 to 22 minutes, until set and lightly golden.
Cool on the pan for 5 minutes before transferring.

No sweetener is used — the chocolate sweetens them.
Add 2 tbsp maple syrup, sugar, or allulose with the wet ingredients if you want them sweeter.
Use thick cottage cheese and blend it completely smooth.
Add flour until the dough holds its shape on a spoon; looser dough still works, the scones just spread more.
Store in an airtight container in the fridge up to 4 days, or freeze up to 2 months.