Gluten-Free Raspberry Scones
high protein | blended cottage cheese
Let’s clear something up.
Scones should not be dry, crumbly, and in desperate need of a gallon of coffee to get them down.
They should be light, fluffy, just slightly crumbly on the edges, and soft in the center — the kind you break open and immediately go back for another bite.
These Gluten-Free Protein Raspberry Scones are exactly that. Classic bakery-style scones… but smarter. Made with whipped cottage cheese for a subtle protein boost and a softer texture that gluten-free baking doesn’t always deliver.
And those raspberries? Sweet, slightly tart, and folded right into the dough so every bite hits.
You will love these scones
- Gluten free without being dry
- Higher protein from cottage cheese
- Light, fluffy texture (not dense)
- Naturally sweet from raspberries
- Perfect for spring baking
- Easy, no-fuss recipe
The Secret Ingredient
Before you question it — trust it.
Blended cottage cheese adds:
- moisture
- protein
- a softer crumb
- structure for gluten free baking
Once it’s whipped smooth, it disappears into the dough and leaves you with a scone that’s tender and balanced — not heavy or dry.
It’s one of those quiet upgrades that changes everything.
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Frozen Raspberries
Use frozen raspberries, not fresh.
- They hold their shape better in the dough
- They distribute evenly
- They don’t bleed as much
- They bring natural sweetness and brightness
Texture Check (What You’re Looking For)
- Soft, fluffy interior
- Slightly crisp edges
- Moist (not dry) crumb
- Brust of raspberries throughout
If they feel just slightly underdone in the center when you pull them out — perfect. They’ll finish setting as they cool.
Final Chef Tip
Don’t overwork the dough. The more you handle it, the tougher the scones become. Keep it light, quick, and a little imperfect — that’s what gives you that soft, tender texture.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Gluten-Free Raspberry Scones
- Diet: Gluten-Free
Description
These gluten-free raspberry scones are soft, fluffy, and packed with protein from cottage cheese. A healthier twist on classic bakery-style scones.
Ingredients
- 2 1/2 cups gluten free flour blend
- 1/2 granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold salted butter, cut 1/2 inch cubes
- 1 cup cottage cheese, blended*
- 2 teaspoon vanilla extract or vanilla paste
- 3 tablespoons milk
- 1 egg
- 1 cup frozen raspberries
Get Recipe Ingredients
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet tray with parchment paper and set a side.
- Mix together the dry ingredients, gluten free flour, sugar, baking powder and salt in a medium mixing bowl. Add the cube butter and toss to coat with the flour mixture. Using your hands or a pastry cutter, break the butter down into smaller pieces to combine with the flour. I personally like using my fingers to press the butter cubes into small discs like shapes. For this step it’s important to move fast so that the butter stays cold.
- In a seperate bowl or the blender container, mix together the blended cottage chesse, vanilla extract, milk and egg until combine. Pour into the flour and butter mixture. Use a rubber spatula or wooden spoon to fold in and combine all ingredients together. When it starts to shape into dough, dump it out onto your counter (lightly covered with flour to prevent sticking).
- Fold one side over on its self and rotate and fold one side over on its self again. Do this for about 6-8 times. Flatten out slightly and add the raspberries to the top. Spread out and lightly press the raspberries into the dough. Fold one side over on its self so you are folding the dough in half like closing a book and then rotate. Do this about 6 times.
- Form the dough into a circle about 1 inch – 1 1/4 inches thick. Cut like you would a pizza so that you cut 8 triangle scones. Place the scones the prepared baking sheet tray.
- *Extra step, you can either lightly brush thetops of the scones with 1-2 tablespoons of milk or 1 whisked egg. The milk will give it more of a browned not shiny top and the egg will give it more of a crunchy shiny top.
- Place in your oven and bake for 25 minutes. Remove from the oven and let cool 10-15 minutes.
Notes
For the cold butter, I like to cub it into 1/2 inch pieces and then place on a wrapper of the butter or on a small plate and place in your freezer while you gather all the ingredients and measure them out. Cold butter = better scones
To blend the cottage cheese, place the 1 cup in a blender and blend on high until smooth – the consistancy of yogurt. You don’t want to see any lumps.
- Category: Breakfast
- Method: Baking
- Cuisine: French
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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