High-Protein Cottage Cheese Scones
Quick savoury scones you can have on the table in about 20 minutes — no yeast, no proving. Cottage cheese makes them soft and genuinely protein-rich, while oat bran, flax and a little wholemeal add fibre.
Best for high-protein · quick bake · breakfast or snack
If you like to bake but want something you can actually eat every day, these are for you. A whole tub of cottage cheese does two jobs at once: it keeps the scones moist and tender, and it loads them with protein without any of the heaviness of a butter-rich dough. There's no rubbing-in and no rising to wait for — you stir the wet into the dry, pat the dough into rounds and bake. A splash of oil replaces the usual butter to keep the saturated fat down, an optional spoon of yoghurt adds a gentle tang and helps the dough come together, and a handful of seeds on top gives crunch. Split one warm with a little cheese or a soft-boiled egg and you've got a fast, filling breakfast or snack.
Ingredients
- 120 g plain wheat flour , about 2 dl
- 55 g wholemeal or spelt flour , about 1 dl
- 8 g Ground flaxseed , 1 tbsp
- 7 g Oat bran , 1 tbsp
- 8 g Baking powder , 2 tsp
- 1 g fine sea salt , a pinch
- 28 ml olive or rapeseed oil , 2 tbsp
- 250 g Cottage cheese
- 15 ml plain yoghurt , 1 tbsp, only if the dough is dry (optional – can be omitted)
- 20 g sunflower or pumpkin seeds , for the tops (optional – can be omitted)
Instructions
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1
Heat the oven to 250°C (225°C fan / 480°F) and line a baking tray with paper.
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2
In a bowl, mix both flours with the flax, oat bran, baking powder and salt.
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3
In a second bowl, stir the oil into the cottage cheese (add the yoghurt now if you're using it).
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4
Tip the wet mixture into the dry and fold together quickly, just until it comes into an even dough — don't overwork it. If it feels dry and won't hold, work in the spoon of yoghurt; if it's too sticky to shape, add a little more flour.
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5
Divide the dough into four, pat each into a round, flattish bun and set on the tray. Scatter the seeds over the tops and press them in lightly.
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6
Bake in the middle of the oven until golden and cooked through — a skewer should come out dry, or the centre reads 94-99°C. Cool briefly and eat warm.