4 Ingredient Cottage Cheese Scones

These cheddar cottage cheese scones are tender, soft and high protein. They are just 4 ingredients and easy to prepare. No eggs or butter needed. The scones are ready in less than 30 minutes, including cooking time.

These savory scones are soft, tender and cheesy. The cottage cheese adds cheese flavor to the scones while also adding more protein to the scones.

Ingredients

• Cheddar cheese
• Cottage cheese
• Heavy cream
• Self-rising flour

Cheddar cheese: Shredded cheddar cheese is used to give the scones their cheddar cheese flavor.

Cottage cheese: Cottage cheese replaces the butter usually used in scones. I recommend using 4% small curds, high protein cottage cheese. You also don’t need to blend the cottage cheese before using.

Heavy cream: Heavy cream gives the scones their tender texture. It is used instead of butter which also cuts down on preparation time.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent. I like using self-rising flour because it saves a few extra steps.

How to Make Cottage Cheese Scones

• The cheddar cheese and flour are mixed together.
• Add in the cottage cheese and heavy cream until you have a soft dough.
• Spread the dough into a 7 inch circle and cut into 8 pieces.
• Place the scones onto your prepared baking sheet. Brush the tops with additional heavy cream. Bake for about 20 minutes or until done. The scones can able be cooked in an air fryer.

Texture

These scones are soft, fluffy, tender, with crisp edges. They are savory and cheesy.

Expert Tips

• Don’t overwork the dough. Doing so will make the scones tough. The dough should be soft enough to press and shape.
• This recipe works best with small curds cottage cheese. This will allow the cottage cheese to melt into the scones during baking.
• You can cut the scones smaller to make mini scones instead of regular sized scones.

More Scone Recipes

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• 3 Ingredient Lemon Scones

5 from 3 votes

4 Ingredient Cottage Cheese Scones

Fluffy, cheesy, and ready in under 30 minutes—these high-protein scones come together with just four ingredients and minimal prep. Serve them warm for breakfast, brunch, or an afternoon snack. Bonus: they bake beautifully in the oven or air fryer.

Servings: 8 scones

Prep Time: 10 minutes mins

Cook Time: 19 minutes mins

Total Time: 29 minutes mins

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Ingredients

• ▢ 2 cups (285g) self-rising flour, see note before starting
• ▢ 1 cup (91g) shredded cheddar cheese
• ▢ 3/4 cup (6 fl oz/177ml) heavy cream, plus 1-2 tbsp more for brushing on top
• ▢ 1 cup (226g) 4% high protein cottage cheese, small curds

Instructions

 

• Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
• In a large mixing bowl, whisk together the self rising flour and cheddar cheese until evenly combined.
• Add the cottage cheese and heavy cream. Mix with a spatula until most of the flour is incorporated and a dough forms. Be careful not to overwork the dough.
• Lightly flour your work surface. Use your hands to pat and spread the dough until you have a circle that is about 7-inch wide and 1 inch thick; do not knead the dough.
• Use a pastry dough scraper or large sharp knife to cut the dough in half. Cut each half into quarters so you have 8 total wedges. If the dough is sticking to your pastry scraper or knife, you can coat it with flour before making the cuts.
• Carefully transfer each triangle scone to your prepared baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with remaining heavy cream.
• Bake scones for about 18-20 minutes or until lightly golden brown on top. Allow the scones to cool slightly before eating. Scones are best served while still slightly warm. Store any uneaten scones in an airtight container in the fridge or freezer.

Notes

• You can also cook these in an airfryer at 400F (204C) for 10-12 minutes. You will have to cook them in small batches if cooking in the air fryer.
• Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
• Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these scones.
• I made these with Gold Medal self-rising flour*
• Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery. I like Amazon Grocery brand* and Good Culture.* Avoid brands like Knudsen which doesn't contain enough protein.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.

Serving: 1scone, Calories: 248kcal, Carbohydrates: 25g, Protein: 11g, Fat: 12g, Saturated Fat: 9g, Sodium: 518mg, Sugar: 2g, NET CARBS: 25

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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