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
Units
Scale
- 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
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