Moist raspberry cottage cheese scones packed with fruity flavor and protein. A tender breakfast treat.

Scale

1 cup cottage cheese (blended)

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 cup raspberries

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1. Preheat oven to 400°F and line baking sheet.

2. Blend cottage cheese until smooth.

3. Mix flour, sugar, baking powder, and salt.

4. Cut in cold butter until crumbly.

5. Stir in cottage cheese, egg, vanilla, and lemon zest.

6. Fold in raspberries gently.

7. Shape dough into circle and cut into wedges.

8. Bake 18–22 minutes until golden.

Use cold butter for flakiness.

Do not overmix dough.

Store airtight up to 5 days.