By These chocolate chip cottage cheese scones are golden on the outside, tender in the middle, and studded with chocolate all the way through. They get their protein entirely from cottage cheese and eggs, no powder, no supplements. The crackly orange sugar top is the part that makes them taste as they came out of a bakery case!
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If you already make our blueberry lemon cottage cheese scones, this is the same dough you already know, just pointed in a different direction and cut small. And if you're after more high protein baked goods, we've got plenty 🍫
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a two step topping
This is the part that changes everything: a light milk wash underneath, then the orange sugar sprinkle on top. Don't skip it! It's what makes these smell like a bakery and helps that yummy topping actually stick! Orange and chocolate are doing something really lovely together here, and rubbing the zest into the sugar with your fingers first is what wakes it up.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- All-purpose flour: Some folks swear by sifting, but I actually don't notice a difference, so do what you like! 1:1 gluten free flour works too.
- Baking powder: Make sure yours isn't expired - flat scones are almost always a baking powder problem.
- Sugar: Just enough in the dough to round things out without making it dessert-sweet. White sugar is key here; coconut sugar is too nutty, and liquid sugars like maple syrup and honey are too heavy for that fluffy rise.
- Cold butter, cut into small pieces: Cold is the operative word! Warm butter melts into the flour instead of creating flaky pockets. If yours softened while you were prepping, pop the cut pieces back in the freezer for 5 minutes before using. Do not substitute with oil; the texture won't be the same.
- Eggs: They bind the dough and add richness. Flax eggs do NOT work here; they make the dough too gluey and dense.
- Cottage cheese (4%): Full-fat (4%) gives the best texture; low-fat tends to be waterier but will work. Blend it completely smooth with the eggs and vanilla before adding to the dry ingredients. Same trick we use for our cottage cheese bagels and all of our sweet cottage cheese recipes.
- Vanilla bean paste: Worth it if you have it, you get those little flecks and a rounder vanilla flavor. Regular vanilla extract works too, just use less.
- Chocolate chips: Semi-sweet is what I reach for, but dark or milk both work depending on how sweet you want them. Mini chips are especially nice here since the scones are small!
- Lemon zest: Goes into the dough with the chocolate chips.
- Orange zest: This one's for the topping, rubbed into the sugar until aromatic.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: cottage cheese
Blended completely smooth with the eggs and vanilla, cottage cheese disappears into this dough entirely. You get the protein without a single chalky note, because it's coming from actual food rather than a scoop of powder.
step by step: tips to nail this recipe every time
- Add the chocolate chips when the dough is about halfway combined: Don't wait until the dough is fully mixed. Sprinkle them in when things are still a little shaggy so they distribute as you finish mixing, without extra folding.
- Trust the dough when shaping - it will come together: This dough looks crumbly at first, and you'll be tempted to add more liquid or press harder. Resist both. Turn it onto a lightly floured surface and gently bring it together with your hands into a square about 1 inch thick. Use a light touch, no kneading, no pressing down firmly. It will look like it might fall apart, and then it won't.
- Freeze before you cut and top: If your dough is soft, pop it in the freezer for 10 minutes for the butter to firm up again (just do it while the oven preheats). This is what gives you clean edges, scones that hold their shape, and rise that goes up instead of out.
- Cut into 16, or get fun with it: A square cut into 16 even squares is the easy way. A shaped cutter works beautifully too; I used stars ⭐!
- Check the bottoms, not just the tops: The orange sugar topping browns slowly, so the tops can look pale while the scones are actually done. Check the edges and bottoms; golden there means they're ready!
quick recipe video
the dough seems too crumbly??
This dough is supposed to look crumbly before it's shaped. Gently bring it together with your hands on a lightly floured surface and it will hold. If it truly won't come together at all, then yes, go ahead and add a splash of milk.
can I make these full size?
Yes! Shape into a circle about 1 inch thick and cut into 8 wedges like our blueberry lemon version. You will need to add a few minutes to the bake time.
why scones spread
Almost always a temperature issue! Butter too warm, or the shaped dough went straight from room temp into the oven. Make sure it goes into the freezer and that your oven is fully preheated before the scones go in.
how to store & meal prep it
These freeze like a dream, so I'd make a double batch if you have the time!
- Room temperature: Airtight container up to 2 days.
- Freezer: These are best frozen and then reheated. The orange topping doesn't love the fridge.
- Reheating: 325°F for 5-8 minutes to refresh, or in the air fryer.
- Make ahead: Freeze the unbaked pieces solid on a sheet pan, then transfer to a bag. Bake from frozen at 400°F, adding a few minutes to the bake time.
Recipe
chocolate chip scones (high protein!)
Ingredients
scone dough
- 1-¾ cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoon cold butter (cut into small pieces)
- 2 whole eggs
- 1 tablespoon vanilla bean paste (or ½ teaspoon vanilla extract)
- ½ cup 4% cottage cheese
- 1 cup chocolate chips
topping
- 2 tablespoon milk (any kind)
- 3 tablespoon sugar
- zest of 1 orange (feel free to use more!)
Before you start!
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Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, rub together the 1-¾ cups all-purpose flour and 3 tbsp cold butter with your hands or a pastry cutter until you get pebbles that resemble coarse pebbles. Then stir in the 1 tbsp baking powder, 2 tbsp sugar and 1 tsp salt.
- In a blender or using an immersion blender, combine the 2 whole eggs, 1 tbsp vanilla bean paste, and ½ cup 4% cottage cheesePulse it a few times just to mix it up - the cottage cheese doesn't need to be fully creamed. Pour the wet mixture into the flour-butter mixture. Begin stirring to combine. When the dough is about halfway combined and still shaggy, sprinkle in the 1 cup chocolate chips. Continue folding gently until the dough just comes together - some flour streaks are fine. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently bring it together with your hands - it will look crumbly at first, keep going. Carefully shape into a square about 1 inch thick and 8" x 8" in size. Use a light touch throughout; no kneading, no pressing hard. Transfer the tray with the dough to the freezer for 10 minutes.
- While the dough chills, mix the 3 tbsp sugar and zest of 1 orange together, rubbing with your fingers until fragrant and slightly damp.
- Remove from the freezer. Cut into 16 even squares with a sharp knife or bench scraper, or use a shaped cutter of your choice. Separate slightly on the baking sheet. Brush 2 tbsp milk over the tops, then sprinkle generously with the orange sugar mixture.
- Bake for 15-22 minutes until the tops are golden brown and the centers spring back when lightly touched. Start checking at 15 minutes.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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