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
