Ingredients
Scale
- 1 3/4 cups whole-wheat flour
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup cold butter, cubed
- 1 cup blended cottage cheese
- 1 tsp pure vanilla extract
- 2/3 cup fresh blueberries
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole-wheat flour, brown sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In another bowl, combine the blended cottage cheese, vanilla extract, and egg. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut into wedges or use a round cutter for individual scones.
- Place the scones on the prepared baking sheet and bake for 15–20 minutes or until golden brown.
Notes
- Do not overmix the dough to keep the scones tender.
- Fresh blueberries work best, but frozen can be used if thawed and patted dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg