chocolate chip scones (high protein!)
Soft, golden mini cottage cheese scones studded with chocolate chips and finished with a crackly orange sugar top. High protein, no powder!
Servings: 8 servings
Calories: 285kcal
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!
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
Makes 16 mini scones, 2 per serving.
Cottage cheese: Any fat level works but full fat works best and Greek yogurt works too.
Eggs: Do not substitute flax eggs, they make the dough too gloopy to shape. Learn from me!
Chocolate chips: Semi-sweet, dark or milk all work. Mini chips are especially nice at this size.
Shaping: A square cut into 16 is easiest, but a shaped cutter is fun - I used stars.
Storage: Airtight container at room temperature up to 2 days but the sugar gets soft. Best frozen and reheated at 325°F for 5-8 minutes or in the air fryer.
Make ahead: Freeze unbaked pieces solid on a sheet pan, then transfer to a bag. Bake from frozen at 400°F, adding a few minutes.
Nutrition
Serving: 2mini scones | Calories: 285kcal | Carbohydrates: 42g | Protein: 7g | Fat: 12g | Fiber: 2g | Sugar: 18g