These savory parmesan cottage cheese scones are perfect for your breakfast or an afternoon treat. They give you 10 grams of protein per serving and are so buttery you’ll keep saying “just one more.”
Ingredients
- ▢2 cups all-purpose flour
- ▢2 tsp baking powder
- ▢⅔ cup Parmesan cheese finely grated
- ▢2 tbsp fresh rosemary finely chopped
- ▢1 tsp lemon zest grated
- ▢½ tsp sea salt
- ▢¼ tsp black pepper
- ▢½ cup unsalted butter very cold
- ▢¾ cup cottage cheese blended smooth
- ▢2 tbsp liquid honey
- ▢2-4 tbsp of whole milk
Instructions
- Heat the oven to 400F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, Parmesan, rosemary, lemon zest, salt, and pepper until evenly combined.
- Grate the cold butter directly into the dry ingredients. Gently toss with your fingers until the butter is evenly dispersed and the dough is crumbly.
- Combine blended cottage cheese and honey, then stir this mixture into the dry ingredients just until a rough dough forms. If the dough feels dry, add 1-2 tbsp of milk.
- Turn the dough out onto a lightly floured surface. Gently press it together, then fold it over itself once or twice, rotating the dough between folds. Stop as soon as it holds together.
- Pat the dough into a circle that’s 6-7 inches wide. Cut into 8 wedges and transfer them to the prepared baking sheet. Make sure to space them out.
- Brush the tops with a little bit of milk.
- Bake for 20–22 minutes, or until the scones are golden on top. Transfer to a wire rack and let them cool down for 5-10 minutes.
Nutrition
Serving: 1 scone (3 oz) | Calories: 305kcal | Carbohydrates: 31.8g | Protein: 10.4g | Fat: 15.9g | Saturated Fat: 9.4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 430mg | Potassium: 185mg | Fiber: 1.2g | Sugar: 6.2g | Vitamin A: 420IU | Vitamin C: 1.2mg | Calcium: 245mg | Iron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
