I’ve baked these savory Zucchini Cheddar Cottage Cheese Scones to be golden on the outside and tender on the inside. Packed with protein, veggies, and sharp cheese, they’re the perfect balance of hearty and flaky—and a satisfying addition to any breakfast or tea break.
Why You’ll Love This Recipe
I love how these scones combine wholesome ingredients into a savory treat that feels indulgent without being heavy. The cottage cheese keeps the dough moist, while the shredded zucchini adds a subtle earthiness and a pop of green. They come together quickly, and the aroma of melted cheddar and herbs in the oven is reason enough to make them again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons Italian seasoning
1/4 cup salted butter, very cold (60 grams)
1 cup cottage cheese (I use 1%)
1 cup zucchini, coarsely shredded and squeezed
3/4 cup cheddar cheese, grated
1 egg
directions
I begin by preheating the oven to 425°F and lining a large baking sheet with parchment paper. In a large bowl, I whisk together the flour, baking powder, and Italian seasoning. Then I cut in the cold butter using a pastry cutter or forks, working it into the flour until it resembles small crumbles.
Next, I stir in the cottage cheese until partially combined, then fold in the zucchini and cheddar cheese gently with a spatula. I transfer the dough to a floured surface and knead it lightly just a few times—being careful not to overwork it.
I shape the dough into a flat, 8-inch-wide circle, making sure the top is level and the edges even. Then I cut the circle into 8 equal triangles using a sharp knife or pizza cutter and carefully transfer each piece onto the prepared baking sheet, spacing them out slightly.
In a small bowl, I whisk the egg with a splash of cold water and brush it over the tops of each scone. I bake them for 23–25 minutes, or until the tops are golden brown and firm. I serve them warm, right out of the oven.
Servings and timing
This recipe yields 8 hearty scones. It takes about 20 minutes to prep, 25 minutes to bake, for a total time of 45 minutes start to finish.
Variations
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I’ve added chopped fresh herbs like parsley or chives for a more vibrant, herby bite.
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Swapping cheddar with crumbled feta or pepper jack changes the flavor profile nicely.
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For a heartier version, I mix in a few tablespoons of cooked bacon or diced sun-dried tomatoes.
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I’ve made a gluten-free version using a 1:1 GF flour blend with good results—though slightly more delicate in texture.
storage/reheating
I keep the scones under a linen towel for up to 24 hours to maintain their texture. After that, I transfer them to an airtight container for up to 2 more days. For longer storage, I freeze them in a sealed container or freezer bag for up to 3 months. To reheat, I use the microwave, air fryer, or bake at 300°F until warmed through.
FAQs
Can I use Greek yogurt instead of cottage cheese?
Yes, I’ve substituted Greek yogurt when I was out of cottage cheese, and it worked well. It made the texture slightly denser but still moist.
Do I need to peel the zucchini?
No, I never peel it. I just coarsely shred it and squeeze out excess moisture—it adds color and nutrition without affecting taste.
Can I make these dairy-free?
I haven’t tried a dairy-free version, but you could experiment with vegan cheese and plant-based butter and yogurt. Just be mindful of the texture.
Should I use salted or unsalted butter?
I use salted butter for added flavor, but unsalted works too—just consider adding a pinch more salt to the dough.
Can I use a food processor instead of mixing by hand?
Yes, I’ve used a food processor to cut in the butter and mix the dough. Just be careful not to over-blend, or the scones may turn out tough.
What’s the best way to shred and squeeze zucchini?
I use the coarse side of a box grater, then wrap the zucchini in a clean towel or cheesecloth and twist tightly to remove water.
Can I make these ahead of time?
Absolutely—I sometimes prep the dough, cut the scones, and refrigerate them overnight. Then I bake them fresh the next morning.
Can I add eggs to the dough?
I don’t add eggs to the dough itself—the cottage cheese provides enough moisture—but the egg wash gives a nice golden finish.
Are these good for breakfast or more of a snack?
Both! I often have one for breakfast with coffee, but they’re just as satisfying as a midday snack or alongside a bowl of soup.
Can I make mini scones from this recipe?
Yes, I’ve divided the dough into smaller rounds and cut into 16 mini triangles. They bake faster—about 15–18 minutes.
Conclusion
These Zucchini Cheddar Cottage Cheese Scones are my go-to for when I want something savory, satisfying, and a little bit wholesome. They’re full of flavor, easy to customize, and incredibly comforting fresh out of the oven. I love the way the cottage cheese keeps them moist and how the cheddar melts into little pockets of joy. I hope these find a spot in your regular baking routine—they certainly have in mine.
Print
Zucchini Cheddar Cottage Cheese Scones
- Total Time: 45 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
These savory Zucchini Cheddar Cottage Cheese Scones are packed with protein and flavor! Made with grated zucchini, sharp cheddar, and creamy cottage cheese, these fluffy and golden scones are perfect for breakfast, brunch, or a wholesome snack. Each scone delivers 9 grams of protein, making it a satisfying and nutritious addition to your day. Serve warm with tea or coffee!
Ingredients
2 1/4 cups all-purpose flour (plus extra for dusting)
2 teaspoons baking powder
2 teaspoons Italian seasoning
1/4 cup salted butter, very cold (cut into small pieces)
1 cup cottage cheese (1% used)
1 cup zucchini, coarsely shredded and squeezed dry
3/4 cup cheddar cheese, grated
1 egg (for egg wash)
Cold water (for egg wash)
Instructions
Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, and Italian seasoning.
Cut in cold butter using a pastry cutter, two forks, or your hands until coarse crumbs form.
Stir in cottage cheese, then fold in zucchini and cheddar with a spatula until just combined.
Transfer dough to a floured surface and gently knead 2–3 times to bring together.
Roll dough into an 8-inch wide circle, about 1 inch thick. Cut into 8 triangles using a knife or pizza cutter.
Carefully separate and place each triangle on the prepared baking sheet.
In a small bowl, whisk the egg with a splash of cold water. Brush the tops of the scones with the egg wash.
Bake for 23–25 minutes or until golden brown. Serve warm.
Notes
Best enjoyed fresh the same day.
Store under a linen towel for 24 hours, then transfer to an airtight container for up to 2 more days.
Freeze in a sealed container for up to 3 months. Reheat in the oven, air fryer, or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
