16 High Protein Scone Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lemon Cottage Cheese Scones

Lemon Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT50M · Yield: [‘8’, ‘8 scones’]

Bright, zesty scones with delicious tangy lemon flavor. Incredibly moist with a tender crumb, perfect for a delicious breakfast!

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/3 cup brown sugar
• 1 large egg
• 1 cup cottage cheese (blended)
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place your butter in a freezer for 10 minutes so it gets colder.
2. In a large bowl, mix together flour, salt, baking powder, baking soda, and brown sugar.
3. In a smaller bowl, whisk the egg, and add in cottage cheese, lemon juice, and lemon zest, and mix all of the wet ingredients together.
4. Finally, add the wet egg mixture to the dry ingredients and mix slowly until combined.
5. Take the butter out of the freezer and grate it slowly into the dough kneading throughout so the butter disperses, do it until you grate all of the butter.
6. Form a ball from the dough and roll it with a pin on floured surface into an 8-inch circle. Cut the dough into 8 triangles and carefully transfer onto the baking sheet.
7. Prepare the egg wash by whisking the egg with water.
8. Using a brush, cover the scones with the egg wash and bake in the oven for 18-20 minutes until lightly golden.
9. Let them cool down on the baking sheet.
10. Optional: combine lemon juice with powdered sugar to make the glazing and cover the scones with it before serving.

2. Apple Pie Cottage Cheese Scones

Apple Pie Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT50M · Yield: [‘8’, ‘8 scones’]

Soft, flaky scones with warm apple pie flavors and a protein boost from cottage cheese. Perfect for breakfast or an afternoon treat.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp nutmeg
• 1/4 tsp salt
• ¼ cup maple syrup
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/2 cup butter (cold)
• 1 egg
• 2 tbsp milk
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, baking powder, cinnamon, cardamom, nutmeg, and salt.
3. In a medium bowl, mix together maple syrup, cottage cheese, pure vanilla extract, and grated apples.
4. Add wet ingredients to dry ones and mix until a thick dough forms. It will be dry and crumbly.
5. Now, grate the cold butter into the dough and knead it, spreading the butter throughout the dough. Form a ball.
6. Flour the counter in the kitchen, and place the ball on the counter. Roll with a rolling pin until the dough forms a circle 8 inches wide.
7. Cut the dough into 8 triangles using a knife.
8. Place the triangles onto the sheet, spacing them out.
9. In a small bowl, whisk the egg. Brush the egg all over the scones and bake in the oven for 18-20 minutes.
10. While the scones are baking, mix together the glazing: milk with powdered sugar.
11. Once the scones are ready, remove them from the oven, let them cool down and drizzle with glazing.

3. Banana Cottage Cheese Scones

Banana Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT43M · Yield: [‘8’, ‘8 scones’]

Fluffy, golden scones made with sweet bananas and creamy cottage cheese. With only 4 grams of added sugar, they’re a delicious way to use overripe bananas for a healthy breakfast or afternoon treat!

Ingredients

• 3 1/2 – 4 cups all-purpose flour (based on how ripe the bananas are)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 medium egg
• 1/4 cup maple syrup
• 1 cup mashed bananas (about 3 medium ripe bananas)
• 1 cup cottage cheese (2%)
• 1 tsp vanilla extract
• 1/3 cup butter (cold and grated)
• 1 banana (sliced)
• 1 medium egg
• 1 tsp water
• 4 tbsp Greek yogurt
• 4 tbsp maple syrup

Instructions

1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, baking powder, cinnamon, and salt.
3. In a medium bowl, whisk together egg, maple syrup, mashed bananas, cottage cheese, and vanilla extract.
4. Pour the wet ingredients into the dry ones. Mix with a silicone spatula until well combined. It might be on the drier side, that’s ok.
5. Now, grate the cold butter into the dough and fold it to disperse it throughout the dough.
6. Finally, roll the dough into a ball and place it on a floured countertop. Roll the dough until it’s 8-9 inches wide and cut it into 8 triangles. Feel free to flour the rolling pin if the dough is too sticky, and it should be!
7. Place the scones on the baking sheet, space them out, and if they don’t fit, use two baking sheets.
8. Top up each scone with 1-2 slices of banana.
9. Whisk together 1 egg with water, and then, using a brush, cover the scones with the mixture.
10. Bake in the oven for 18-20 minutes.
11. Once done, mix together Greek yogurt with maple syrup to form the glazing and cover the scones with it.

4. Raspberry Cottage Cheese Scones

Raspberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT48M · Yield: [‘8’, ‘8 scones’]

Tangy, fluffy raspberry scones made with cottage cheese and packed with 9 grams of protein per serving. Perfect for breakfast when you want a healthier, homemade alternative to your usual bakery treats!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup frozen raspberries (fresh will work too)
• 1 egg
• 1 tsp water
• 2 tbsp lemon juice
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
3. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
4. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
5. Gently fold in the raspberries, being careful not to overmix or crush them. It’s best to use frozen raspberries here because they won’t crush.
6. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
7. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
8. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool slightly.
10. Optional: Mix the lemon juice with the powdered sugar to make the glaze and drizzle over the scones before serving warm.

5. Apple Chai Protein Scones

Apple Chai Protein Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT53M · Yield: [‘8’, ‘8 scones’]

Soft, protein-rich scones that blend sweet apples with warming chai spices. Perfect for cozy mornings or snacks, they capture the comforting flavors of chai tea in a simple, delicious baked treat!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• 1/4 tsp salt
• 1 cup thick Greek yogurt
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/3 cup butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp butter (melted)
• 1 tbsp thick Greek yogurt
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
3. In a medium bowl, mix together Greek yogurt, honey, vanilla extract, and grated apples.
4. Add the wet ingredients into the dry ones and mix with a spatula to combine. You’ll form a pretty sticky dough.
5. Now, grate in the cold butter, part by part, kneading the dough so the butter spreads around.
6. Form a large ball of the sticky dough. Then, flour the kitchen counter and place the dough on it, covering both sides with flour.
7. Roll the dough with a rolling pin until it’s 7 inches wide.
8. Cut the dough into 8 triangles using a knife. Place each scone on the parchment paper.
9. Whisk together the egg with water, and brush the scones with the egg wash.
10. Bake in the oven for 18-20 minutes.
11. While the scones are baking, combine melted butter, Greek yogurt, and powdered sugar to form a glaze.
12. Once the scones are done, let them cool down for 10 minutes and drizzle them with the glazing.

6. Gingerbread Cottage Cheese Scones

Gingerbread Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT57M · Yield: [‘8’, ‘8 scones’]

Tender, flaky scones infused with warm gingerbread spices and protein-rich cottage cheese. These high-protein holiday treats are perfect for cozy mornings, festive breakfasts, or afternoon tea breaks!

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp ground ginger
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cloves
• ½ tsp salt
• 1 tbsp baking powder
• 1/3 cup light brown sugar
• 1 1/4 cup cottage cheese blended
• ½ cup unsalted butter (very cold)
• 3 tbsp milk
• 1 egg
• 1 tbsp Greek yogurt
• 1 tbsp milk
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, ginger, cinnamon, cloves, salt, baking powder, and light brown sugar.
3. Now, add in the cottage cheese and mix with a spoon until crumbly dough forms.
4. Now, take the cold butter and cut it into small cubes. Add it into the dough slowly and knead it to disperse throughout the dough.
5. Form a ball out of the dough and roll it with a rolling pin to form a 7-inch wide circle.
6. Cut the dough into 8 triangles and transfer them onto the baking sheet.
7. Now take the milk and brush each scone with it.
8. Whisk the egg and then brush each scone with it.
9. Bake in the oven for 22-25 minutes.
10. Combine Greek yogurt, milk, and powdered sugar. Glaze each scone with the mixture before serving.

7. Chocolate Protein Cottage Cheese Scones

Chocolate Protein Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT55M · Yield: [‘8’, ‘8 scones’]

Rich, moist chocolate scones that satisfy your sweet tooth in a healthy way. Chocolatey and protein-packed, they’re perfect for breakfast or snacking when you want chocolate without the guilt!

Ingredients

• 1 ½ cup all-purpose flour
• ½ cup vanilla protein powder (or all-purpose flour)
• ½ cup cacao powder
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/3 cup brown sugar
• 1 cup cottage cheese (blended)
• ½ cup unsalted butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp dark chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat the oven to 400F and cover a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, protein powder, cacao powder, baking soda, baking powder, and brown sugar.
3. Add in blended cottage cheese and mix with a spoon, you’ll end up with very crumbly, dry dough that cannot stick together.
4. Now, cut butter into small cubes and sprinkle them into the dough, spreading them all around, knead with your hands until it forms a ball of dough.
5. Add some flour to the counter, place the dough and roll it with a rolling pin until it forms a 7-inch wide circle.
6. Cut the dough into 8 triangles and place each piece on the baking sheet, leaving plenty of space in between.
7. In a small bowl, whisk the egg with water to create egg wash. Then, using a brush, cover each scone with the mixture.
8. Bake in the oven for 18-20 minutes and let them cool down before serving.
9. Add dark chocolate chips and coconut oil to a small bowl and microwave in 30s increments until the chocolate melts. Mix the ingredients and pour the chocolate over each scone to create the glazing.

8. Protein Pumpkin Scones with Cottage Cheese

High Protein Pumpkin Scones with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

High Protein Pumpkin Scones with cottage cheese! Tender, buttery fall treat with warm spices & protein boost. Perfect for cozy autumn evenings with tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup cottage cheese (blended)
• 1/2 cup pumpkin puree from a can
• 1/3 cup salted butter (freeze for 10 minutes before using)
• 1 egg white
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine flour, protein powder, brown sugar, baking powder, and pumpkin pie spice.
3. Add in the cottage cheese, pumpkin puree and start mixing the dough with spatula. Then, mix with your hands until chunks of dough form.
4. Now, grate the cold butter into the dough, little by little, and knead the dough with your hands to push the butter into the dough evenly. It will later create the pockets inside the scones that will make them more airy.
5. Flour the surface with a little bit of flour and transfer the dough onto it. Form a ball.
6. Using a rolling pin, flatten the ball until it’s 8 inches wide. The dough will be very sticky, it’s normal.
7. Cut the dough into 8 triangles using a knife.
8. Place each piece onto the baking sheet. Space them out.
9. In a small bowl, whisk egg white and cover each scone with it.
10. Bake in the oven for 18-22 minutes until the scones are golden brown. Remove from the oven and let them cool down.
11. Optional: In a small bowl, whisk together maple syrup and powdered sugar. Drizzle each scone with the glazing before serving.

9. Orange Cottage Cheese Scones

Orange Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT48M · Yield: [‘8’, ‘8 scones’]

Zesty orange cottage cheese scones with fresh citrus and vanilla flavors plus a protein boost. Moist, satisfying, and perfect for brightening gloomy mornings, a delicious way to start your day right!

Ingredients

• 2 1/2 cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/3 cup cane sugar
• 1 large egg
• 1 cup cottage cheese (blended)
• 4 tbsp fresh orange juice
• 2 tsp orange zest (grated)
• ½ cup unsalted butter (frozen for 10 minutes, grated)
• 1 egg
• 1 tsp water
• 1 tbsp orange juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, salt, baking powder, soda, and cane sugar.
3. In a smaller bowl, whisk the egg, cottage cheese, orange juice, and orange zest together.
4. Finally, add the wet ingredients to the dry ingredients and mix slowly with a rubber spatula until the dough is combined. It will be dry and crumbly, that’s normal.
5. Now, grate the very cold butter (ideally out of a freezer) and start kneading the dough to spread the butter around. It should eventually form a ball of dough.
6. Flour the surface of the counter and place the ball of dough on it. With a rolling pin, roll it into a 7-inch circle.
7. Cut the dough into 8 triangles and place them on the baking sheet.
8. In a small bowl, whisk together egg and water. With a brush, cover each scone with the mixture and bake in the oven for 18-20 minutes until lightly golden.
9. Let the scones cool down on the baking sheet.
10. Optional: while you mix together orange juice with powdered sugar to form glazing. Cover the scones with it.

10. Carrot Cake Protein Scones with Greek Yogurt

Carrot Cake Protein Scones with Greek Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

Tender, high-protein carrot cake scones made with Greek yogurt and topped with velvety cream cheese glaze. 12g of protein per scone and all the carrot cake flavors!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1/4 tsp salt
• 1 egg
• ¼ cup honey
• 1 cup thick Greek yogurt
• 1 tsp pure vanilla extract
• ½ cup carrots (grated)
• 1/3 cup butter (cold)
• 3 tbsp milk
• 1 tbsp cream cheese (softened)
• 1 tbsp unsalted butter (softened)
• 2 tbsp heavy cream
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt.
3. In a medium bowl, mix together egg, honey, Greek yogurt and vanilla extract. Mix them well together.
4. Add the carrots to the wet ingredients and mix.
5. Now, pour the wet ingredients into the large bowl with flour and mix until thick dough forms. It might be a little crumbly, that’s fine.
6. Finally, grate the cold butter and knead it into the dough.
7. Form a large ball of dough and place it on a floured surface. Roll the dough with the pin until it’s 8 inches wide.
8. Cut the dough into 8 triangles using a knife.
9. Place each piece onto the baking sheet, spacing them out.
10. Brush the scones with milk and bake in the oven for 18-20 minutes.
11. While the scones are baking, whisk together all the cream cheese glazing ingredients.
12. Once the scones are ready, remove them from the oven, let them cool down a little bit, and drizzle with cream cheese glazing.

11. Blueberry Cottage Cheese Scones

Blueberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT38M · Yield: [‘8’, ‘8 scones’]

Tender, fluffy Cottage cheese scones with fresh blueberries and protein-rich cottage cheese. Made with whole wheat flour, these moist, healthy scones are perfect for breakfast or brunch gatherings.

Ingredients

• 1 3/4 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 2/3 cup blueberries (fresh)
• 1 egg

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine whole wheat flour with brown sugar, baking powder, and salt.
3. Add in the cold butter, cut into pieces, and work it into the flour with two forks and then your hands until small crumbles form.
4. Add in the cottage cheese and pure vanilla extract. Stir with a spatula and start kneading the dough with your hands at the end,
5. Then add in the blueberries and fold them in while avoiding squishing them.
6. Sprinkle some flour on a surface and transfer the dough. Roll the dough with a rolling pin until it’s about 1 inch thick into a circle.
7. Cut with a knife into 8 triangles. Place each scone on the baking sheet, spacing them out evenly.
8. In a small bowl, whisk the egg. Then brush the scones with the egg and bake in the oven for 20 minutes until golden brown.
9. Remove from the oven, let them cool down a little bit, and eat them warm.

12. Cinnamon Roll Protein Scones

Cinnamon Roll Protein Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Cook: PT16M · Yield: [‘8’, ‘8 scones’]

Cozy cinnamon roll flavors in a warm, protein-packed scone. Easy recipe perfect for a healthy and satisfying breakfast or snack!

Ingredients

• 1 egg
• 1/2 cup cottage cheese (blended)
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 cup protein powder
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar
• 1/2 cup unsalted butter (cubed)
• 1 tbsp milk
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In a small bowl, whisk together egg, cottage cheese, and vanilla extract.
2. In a larger bowl, combine all-purpose flour, protein powder, baking powder, and light brown sugar.
3. Then, cube the butter and add it to the dry ingredients. Start working it with your fingers to make sure as much of the butter is covered with the flour mixture as possible.
4. Then, pour in the wet ingredients and combine the dough with your fingers. Roll it into a ball, it will be quite sticky.
5. Cover the counter with flour and place the dough on it. Roll with a floured rolling pin until the rectangle is 10’’ x 8’’. The dough might be quite sticky, just add a bit more of flour.
6. Add the butter to the small bowl and microwave for a few seconds until it melts. Mix it with brown sugar and cinnamon.
7. Cover the dough with the cinnamon filling, and spread it around as much as possible. Then, take the dough by the corners and roll it up into a tight cylinder.
8. Wrap the dough tightly with plastic wrap and place it in the freezer for 1 hour or in the fridge overnight.
9. Preheat the oven to 400F and place parchment paper on a baking sheet.
10. Take the dough out of the freezer or fridge, cut off the edges and cut it into 4 equal rectangles. Then cut each rectangle diagonally to form scones.
11. Place them on the baking sheet spacing them apart, brush them with milk and bake in the oven for 16-18 minutes.
12. Serve them warm.

13. Strawberry Cottage Cheese Scones

Strawberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT47M · Yield: [‘8’, ‘8 scones’]

These strawberry cottage cheese scones are the perfect healthy treat that gives you 9 grams of protein per serving!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup fresh strawberries (hulled, diced, and patted dry)
• 1 egg
• 1 tsp water
• 1/2 cup powdered sugar
• 3 Tbsp Greek yogurt
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. Wash, hull, and dice the fresh strawberries into small pieces (about ¼–½ inch). Gently pat them dry with paper towels to remove excess moisture. Set aside.
3. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
4. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
5. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
6. Gently fold in the fresh diced strawberries, being careful not to overmix or crush them.
7. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
8. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
9. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
10. Bake for 18–22 minutes, until lightly golden. Remove from the oven and let cool slightly.
11. Optional: in a small bowl, whisk together the powdered sugar, Greek yogurt, and vanilla extract until smooth. Drizzle the glaze over the scones before serving.

14. Chocolate Chip Cottage Cheese Scones

Chocolate Chip Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 scones’]

These chocolate scones are packed with 9 grams of protein per serving. They’re healthy, easy to make, and perfect for breakfast or as a snack.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips (preferably unsweetened)
• 1 egg
• 1 tsp water
• 2 tbsp milk
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place your butter in the freezer for 10 minutes.
2. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
3. Take the butter out of the freezer and grate it into the dry ingredients. Work it into the flour using two forks, then your hands, until small crumbles form.
4. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then begin kneading the dough gently with your hands until it comes together.
5. Fold in the chocolate chips, mixing just until evenly distributed.
6. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
7. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
8. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18-20 minutes, until golden brown. Remove from the oven, let cool slightly.
10. Optional: mix together the glazing and drizzle the scones with it before serving warm.

15. Lemon Blueberry Cottage Cheese Scones

Lemon Blueberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT53M · Yield: [‘8’, ‘8 scones’]

Fluffy, moist scones bursting with bright blueberries and tangy lemon flavor. Made with cottage cheese for extra protein, they’re the perfect balance of sweet and tart—ideal for busy morning pick-me-ups!

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/3 cup brown sugar
• 1 large egg
• 1 cup cottage cheese (blended)
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 2/3 cup fresh blueberries
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes so it gets extra cold.
2. In a large bowl, mix together the flour, salt, baking powder, baking soda, and brown sugar.
3. In a smaller bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, and mix until combined.
4. Add the wet mixture to the dry ingredients and mix gently until just combined.
5. Take the butter out of the freezer and grate it into the dough, kneading lightly as you go so it disperses evenly.
6. Gently fold in the blueberries, being careful not to overmix or crush them. If the dough is too dry and blueberries are hard to fold in, add more lemon juice or water.
7. Form the dough into a ball and roll it on a floured surface into an 8-inch circle. Cut into 8 triangles and carefully transfer to the prepared baking sheet.
8. Prepare the egg wash by whisking the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18–20 minutes, until lightly golden. Remove from the oven and let the scones cool on the baking sheet.
10. Optional: Mix the lemon juice with powdered sugar to make the glaze and drizzle over the scones before serving.

16. Ham and Cheese Scones

Ham and Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

These ham and cheese scones are high in protein, packing over 15 grams of protein per serving, making them a satisfying and hearty treat!

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup plain Greek yogurt (full fat)
• 2 tbsp milk
• 1 stick (4 oz unsalted butter, very cold)
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham
• 1/3 cup chopped green onion

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the stick of butter in the freezer for 10 minutes.
2. In a large bowl, combine all-purpose flour, brown sugar, salt, black pepper, baking powder, and baking soda.
3. In a small bowl, whisk the egg. Add in Greek yogurt and milk, whisk to combine.
4. Pour the wet ingredients into the large bowl with the dry ingredients, and mix to combine with a rubber spatula.
5. Now, remove the butter from the freezer and grate it into the dough, and knead it to spread it around.
6. Finally, fold in cheddar cheese, ham, and green onion gently into the shaggy dough. Use a rubber spatula.
7. Place your shaggy dough on a floured surface. Cover both sides of the dough with flour and form an 8-inch circle with your hands. Cut the dough into 8 triangles and carefully transfer them onto the baking sheet.
8. Bake for 18-20 minutes until the scones turn light golden.
9. Let them cool down for 5 minutes on the baking sheet and serve warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.