Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 8 scones

Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup (65 g) granulated sugar

Wet Ingredients

• 1 cup (225 g) cottage cheese
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• ⅓ cup (75 g) cold unsalted butter, cut into cubes

Fruit

• 1 cup fresh raspberries (or frozen, unthawed)

Optional Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract

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Instructions

Step 1: Prepare

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Sugar

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Step 3: Cut in the Butter

Using a pastry cutter, two forks, or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

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Step 4: Mix Wet Ingredients

In a separate bowl, whisk together:

• Cottage cheese
• Egg
• Vanilla
• Almond extract (if using)

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Step 5: Make the Dough

Pour the wet ingredients into the dry ingredients.

Mix gently until just combined.

Fold in the raspberries carefully to avoid crushing them.

If the dough is very sticky, add 1–2 tablespoons of flour.

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Step 6: Shape

Turn the dough onto a lightly floured surface.

Pat into a circle about 1 inch (2.5 cm) thick.

Cut into 8 wedges.

Transfer to the prepared baking sheet, spacing them about 2 inches apart.

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Step 7: Bake

Bake for 20–25 minutes, or until:

• Golden brown
• Firm to the touch
• A toothpick inserted into the center comes out clean

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Step 8: Glaze (Optional)

Whisk together:

• Powdered sugar
• Milk or lemon juice
• Vanilla

Drizzle over cooled scones.

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Nutrition Information (Approximate)

Per scone (without glaze):

• Calories: 245
• Protein: 8 g
• Carbohydrates: 31 g
• Fat: 10 g
• Saturated Fat: 6 g
• Fiber: 2 g
• Sugar: 9 g
• Sodium: 260 mg

Nutrition will vary based on the brand of cottage cheese and optional glaze.

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Recipe Notes

• Keep the butter cold for flaky scones.
• Do not overmix the dough, or the scones may become dense.
• If using frozen raspberries, add them directly from the freezer.

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Variations

Lemon Raspberry

Add:

• 1 tablespoon lemon zest
• Replace the glaze milk with fresh lemon juice.

Mixed Berry

Replace raspberries with:

• Blueberries
• Blackberries
• Chopped strawberries

Chocolate Chip

Add:

• ½ cup white or dark chocolate chips

Cinnamon

Add:

• 1 teaspoon ground cinnamon to the dry ingredients.

Whole Wheat

Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

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Storage

Room Temperature

• Store in an airtight container for up to 2 days.

Refrigerator

• Up to 5 days.

Freezer

• Freeze for up to 3 months.

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Reheating

• Microwave: 15–20 seconds.
• Oven: 300°F (150°C) for 5–8 minutes.
• Air fryer: 300°F (150°C) for 3–4 minutes.

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Frequently Asked Questions (Q&A)

Q: Can I use frozen raspberries?
Yes. Use them straight from the freezer and fold them in gently.

Q: Why are my scones dry?
Too much flour or overbaking can dry them out. Measure flour accurately and bake just until golden.

Q: Can I use ricotta instead of cottage cheese?
Yes. Ricotta produces a smoother, richer crumb.

Q: Can I make the dough ahead of time?
Yes. Shape the scones, refrigerate them for up to 24 hours, then bake when ready.

Q: Can I freeze unbaked scones?
Yes. Freeze the shaped wedges on a tray, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the baking time.

Q: Can I reduce the sugar?
Yes. You can reduce it to 2 tablespoons if you prefer a less sweet scone.

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Nut Information

This recipe is nut-free as written, except if you choose to use the optional almond extract.

• Almond extract: Traditionally made from bitter almond oil or synthetic flavoring. If serving someone with a tree nut allergy, omit it or replace it with additional vanilla extract.
• To add nuts for extra crunch, you can fold in ½ cup chopped toasted almonds, pecans, or walnuts, though this will introduce common allergens.

Nutrition of Common Optional Nuts (per 1 oz / 28 g)

These scones are lightly sweet, tender, and packed with juicy raspberries. The cottage cheese adds moisture and protein while helping create a soft, fluffy interior without making the scones taste cheesy.