Blueberry Cottage Cheese Scones: The Ultimate Cozy Fall Treat

Hey there, my sweet friends!
Thank you for stopping by my kitchen today — because, oh boy, are you in for something special. These Blueberry Cottage Cheese Scones are tender, lightly sweet, and bursting with juicy blueberries. My partner took one bite and said, “These taste better than the ones from the bakery!” — and honestly, I couldn’t agree more.

Made on a quiet Sunday morning, they’re soft, moist, and protein-packed thanks to creamy cottage cheese. Perfect with a hot cup of coffee on a cool fall day!

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Overview of Recipe Content

What Are Blueberry Cottage Cheese Scones?

These are classic scones with a wholesome twist — cottage cheese replaces part of the butter, giving them a lighter, high-protein crumb. The result? A golden, slightly crisp outside and soft, creamy interior dotted with sweet blueberries.

Why You’ll Love This Recipe

• High in protein yet tender and buttery.
• Naturally sweetened with just a touch of honey or sugar.
• Quick to make — no need for fancy mixers or long chill times.
• Freezer-friendly and great for meal prep.

What They Taste Like

Imagine the buttery richness of a bakery scone with the creaminess of cheesecake and the pop of tart-sweet blueberries. Heavenly!

Ingredients You’ll Need

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons sugar (or honey)
• ¾ cup cottage cheese (small curd, full-fat preferred)
• ¼ cup cold unsalted butter, cubed
• 1 large egg
• ¼ cup milk (plus more if needed)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw)
• Optional: zest of 1 lemon for brightness

Tools Needed

• Large mixing bowl
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Suggested Substitutions

• Gluten-free option: Use a 1:1 gluten-free flour blend.
• Dairy-free: Replace butter with coconut oil and cottage cheese with vegan yogurt.
• Add-ins: Try raspberries, cranberries, or even chocolate chips!

How to Make Blueberry Cottage Cheese Scones

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1. Preheat & prep.
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients.
   In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in the butter.
   Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Combine wet ingredients.
   In another bowl, whisk the cottage cheese, egg, milk, and vanilla until smooth.
5. Bring the dough together.
   Pour the wet mixture into the dry ingredients and gently stir until combined. Fold in the blueberries carefully to avoid bursting them.
6. Shape & bake.
   Turn the dough onto a floured surface and shape it into a 1-inch-thick round. Cut into 8 wedges and place on the baking sheet.
7. Bake for 18–20 minutes, until golden on top and slightly firm to the touch.
8. Cool & glaze (optional).
   Let cool slightly before drizzling with a light vanilla glaze or a dusting of powdered sugar.

The aroma filling your kitchen right now? Pure magic.

What to Serve with Blueberry Cottage Cheese Scones

Serve them warm with:

• A smear of lemon curd or berry jam.
• A dollop of whipped cream.
• A cozy cup of chai latte or coffee.

They’re also lovely as part of a brunch spread with Protein Cookie Dough, Peach Overnight Oats, or Healthy Pumpkin Bread.

Tips for Making It Perfect

• Keep ingredients cold for flaky layers.
• Don’t overmix — this toughens the dough.
• Freeze before baking for ultra-tender scones.
• Use fresh blueberries if possible; they won’t bleed as much as frozen ones.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Up to 5 days. Warm before serving.
• Freezer: Freeze baked scones for up to 2 months. Reheat at 350°F (175°C) for 10 minutes.

General Information

Scones originated in Scotland, but this version brings an American farmhouse flair — high-protein, less butter-heavy, and perfect for fall breakfasts. They make a great pre-workout snack or afternoon tea treat.

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Frequently Asked Questions

Can I use frozen blueberries?
Yes! Just use them straight from the freezer and don’t thaw first.

Can I make them ahead of time?
Absolutely — shape and freeze the unbaked dough, then bake directly from frozen (add 3–4 minutes).

Why use cottage cheese?
It adds protein and moisture, giving these scones a soft, fluffy texture without needing lots of butter.

Conclusion

These Blueberry Cottage Cheese Scones are everything you want in a cozy breakfast — tender, nourishing, and bursting with flavor. Whether it’s Sunday brunch or midweek treat, they’ll make your mornings feel special.

If you love recipes like this, try my Protein Cookie Dough or Healthy Pumpkin Bread.

Until next bake — stay warm, stay cozy, and bake with love!

Interactive Elements

I’d love to see your scones!
Tag me on Pinterest or leave a comment below.
Your feedback helps me (and other bakers) perfect these recipes.

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Nutritional Information (per scone)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
220	10g	25g	8g	8g	2g	100mg

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