I'm always amazed at how easy these scones are to make! With their rustic yet elegant appearance, they’re the perfect companion for a picnic with friends or a family brunch. For an everyday treat, pair your healthy scone with fruit and Greek yogurt for a quick and complete breakfast!
Ingredients
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180 ml (¾ cup) 1% cottage cheese
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375 ml (1 ½ cups) whole wheat flour (plus extra for dusting)
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60 ml (¼ cup) granulated sugar of choice
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7.5 ml (½ tbsp) baking powder
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A pinch of salt
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Zest of 1 lemon
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45 ml (3 tbsp) stick margarine**
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250 ml (1 cup) fresh or frozen blueberries
Cream Cheese Glaze (Optional):
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60 ml (¼ cup) 1% cottage cheese
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5 ml (1 tsp) vanilla extract
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2.5 ml (½ tsp) maple syrup or icing sugar
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a blender, process the cottage cheese until smooth.
- In a large bowl, mix the dry ingredients together.
- Add the margarine and mix with your fingertips until the mixture resembles coarse crumbs.
- Gently fold in the cottage cheese using a fork. Be careful not to overwork the dough.
- Fold in the blueberries, then dust the dough with flour. Place it on a floured surface and shape it into a disc about 2.5 cm (1 inch) thick.
- Cut into 8 wedges and arrange them on the baking sheet, spacing them apart. You can refrigerate the dough at this stage for 30 minutes to improve the final texture.
- Bake for 22-25 minutes, or until lightly golden.
- If desired, prepare the glaze while the scones are baking: blend the cottage cheese, vanilla extract, and maple syrup in a blender.
- Let the scones cool slightly before drizzling with glaze.
Notes
Best enjoyed the same day. Can be stored at room temperature for up to 4 days or frozen for up to 3 months.
**Tip: Stick margarine works well for this recipe. However, if you only have regular margarine on hand, I've tested it, and it works just fine too.
