🥄 Ingredients (makes 8 scones)
- 1 cup cottage cheese (low-fat or full-fat)
- 1 large egg
- 1/2 cup Greek yogurt (adds extra protein and moisture)
- 1/4 cup sweetener (erythritol, monk fruit, or sugar)
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour or oat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1 cup fresh or frozen raspberries
- Optional: 2 tbsp vanilla or unflavored protein powder for extra protein
👩🍳 Instructions
1. Preheat oven
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Mix wet ingredients
- In a large bowl, combine cottage cheese, Greek yogurt, egg, sweetener, and vanilla extract until smooth.
3. Mix dry ingredients
- In another bowl, whisk flour, protein powder (if using), baking powder, baking soda, and salt.
4. Combine dough
- Gently fold dry ingredients into wet until a soft dough forms.
- Carefully fold in raspberries—don’t overmix to avoid breaking them.
5. Shape scones
- Turn dough onto a lightly floured surface and gently shape into an 8-inch circle.
- Cut into 8 wedges and place on baking sheet.
6. Bake
- Bake 20–25 minutes, until tops are lightly golden and a toothpick comes out clean.
7. Cool & serve
- Let cool 5–10 minutes on a wire rack. Serve warm or at room temperature.
💪 Protein Estimate (per scone)
- Cottage cheese + Greek yogurt + egg: ~6–8g
- Optional protein powder: adds ~3–5g per scone
- Total protein per scone: ~6–13g
🔥 Tips
- For extra moisture, add 1–2 tbsp milk if dough feels dry.
- Use frozen raspberries if fresh aren’t available, but thaw slightly and drain excess liquid.
- Optional topping: brush with egg white and sprinkle with a few extra berries for presentation.
- Store in an airtight container in the fridge for 2–3 days or freeze for longer.
