Today I’m going to share with you a proven recipe for some soft and yummy cottage cheese scones. I make them often for my family, but I also like to serve them as party food.
A few words about the ingredients
- Bread flour is the best choice for these scones, because of its high gluten content.
- You can use either fresh or dry yeast. I always have a few packets of dry yeast at home, and use it for most recipes.
- Make sure the salt and sugar don’t come into direct contact with the yeast because they affect the activity of the yeast.
- You can make this recipe with cottage cheese made from goat or sheep milk if you like how they taste. I like all kinds of products made from sheep milk.
- The butter can be substituted with margarine, but it will result in a lower-quality product.
You may wish to find out if you can use margarine instead of butter for baking.
Equipment you’ll need for making cottage cheese scones
- Rolling pin
- A baking tray lined with baking paper
- Pastry brush
- I like to make the dough in a stand mixer, especially when I make a large batch, but this is optional. You can work the dough by hand.
- A cookie-cutter 5 cm / 2 inches in diameter. You can also do the cutting with a simple drinking glass or just cut the dough with a knife to make rectangular scones.
Can I make scones ahead of time?
- Scones are best when served fresh. After they cool down, you can cover and keep them fresh for up to two days.
- You can make the dough the previous night and let it sit in the fridge overnight, or for up to 12 hours.
If you like savory snacks, feel free to check out my pigs in a blanket and oven-baked tortilla chips recipes.
How to make cottage cheese scones?
a) Make the dough
- Prepare and measure the ingredients. The butter should be cold from the fridge.
- Make the preferment first: pour the lukewarm water and sugar into a mixing bowl, then add the yeast and mix to dissolve. Add 150 g / 5 oz flour into this mixture. Sprinkle the top with some more flour and cover the bowl with a kitchen towel.
- Let the preferment sit for about 30 minutes, or until it rises double in volume and bubbles form on the surface.
- Add the rest of the flour, salt, cottage cheese, and butter into the preferment.
- Work the dough with your hands or in a stand mixer until smooth and elastic. Be careful not to overwork it, because your warm hands can melt the butter.
- Form a ball, cover the dough with a cling wrap and keep it in the refrigerator for at least 1 hour. I usually let it sit overnight.
b) Roll out and turn the dough
Roll out the dough on a floured surface into a 2.5 cm / 1-inch thick rectangle, then give it one single and one double turn, according to the image below.
- Divide the rectangle into 3 equal parts, by lightly marking vertical lines with your fingers.
- First, fold the 1/3 on the left side over the center part, then flip the 1/3 on the right side over the center part. Turn the dough by 90° and roll it out into a 2.5 cm / 1-inch thick rectangle.
- Now comes the double turn: divide the dough into 4 equal rectangles. First, flip the 1/4 part on the left then the 1/4 on the right side towards the center. Finally, fold the left side over the right side, as if you are closing a book.
c) Shape the scones
- Roll out the dough once more into a 2.5 cm / 1-inch rectangle.
- Make shallow, horizontal, and vertical marks with a knife to make a decorative rectangular pattern. The dough will rise and open a bit along these marked lines.
- Cut circular shapes with a cookie cutter 5 cm / 2 inches in diameter and place them onto baking trays lined with baking paper. Leave some space between the scones, as they will rise in the oven.
- Combine the dough scraps, roll them out and cut some more scones.
- Whisk one egg with a fork to make the egg wash, and apply it to the top of the scones with a pastry brush.
- Let the scones sit for 20 minutes in a warm place (40°C / 100°F is ideal, but you can just leave them at room temperature for a little bit longer).
- In the meantime, preheat the oven to 200°C / 400°F.
- Apply one more layer of egg wash to the scones and place them into the preheated oven. Bake them for about 25 minutes, or until a nice brown.
- Let the scones cool down before you serve them.
Cottage Cheese Scones
These soft and delicious scones are
made of yeast dough with butter and cottage cheese.
- 500 g / 18 oz bread flour
- 300 g / 11 oz butter
- 350 g / 12 oz cottage cheese
- 25 g / 1 oz fresh yeast or 1 packet / 7 g dry yeast
- 70 g / 2.5 oz lukewarm water
- 1 teaspoon sugar
- 20 g / 3 teaspoons salt
- 1 egg for the egg wash
- Prepare the ingredients and a baking tray lined with baking paper.
- Make the preferment: mix the water with the sugar, yeast, and 150 g / 5 oz flour.
Sprinkle the top with flour and cover the bowl with a kitchen towel.
- Let the preferment sit for about 30 minutes, or until bubbles form on the surface and doubled in volume.
- Add the rest of the flour, salt, butter, and cottage cheese to the preferment and work the dough by hand or in a stand mixer until smooth.
- Wrap the dough into cling wrap and keep it in the fridge for at least 1 hour.
- Roll out the dough on a floured surface into a 2.5 cm / 1-inch thick rectangle.
- Give a dough one single and one double turn according to the image below:
- Roll out the dough 2.5 cm / 1 inch thick.
- Make shallow marks with a knife to form a rectangular pattern on the surface of the dough.
- Cut the dough with a circular cookie cutter and place the scones onto the prepared baking tray.
- Whisk the egg for the egg wash and apply it to the top of the scones.
- Let the scones sit for about 20 minutes in a warm place, 40°C / 100°F is the ideal temperature.
- Preheat the oven to 200°C / 400°F.
- Apply a second layer of egg wash to the scones and bake them in the preheated oven
for about 25 minutes, or until a nice brown.
Nutrition Information:Yield: 40 Serving Size: 30 g / 1 oz
Amount Per Serving: Calories: 110Total Fat: 6.7gSaturated Fat: 4.1gTrans Fat: 0.2gCholesterol: 22mgSodium: 24mgCarbohydrates: 10gFiber: 0.4gSugar: 0,5gProtein: 3g
Disclaimer: Nutrition information isn’t always accurate.
Cottage cheese scones are among my favorite snacks, and I hope you’ll like them too. If you have any questions or comments related to this recipe, please leave them in the comments below. If you found this post helpful please share it on Social Media.
4 thoughts on “Savoury Scones With Cottage Cheese (Soft and Yummy)”
This is a great recipe for Cottage Cheese Scones. Thank you so much for sharing. I love how detailed your instructions are. I love the step by step pictures. You make it look so easy that anyone could make them. I will be making this tonight, I’m sure my whole family will love it.
I`m so glad you liked my cottage cheese scones recipe, they are really delicious. My family loves them too.
I absolutely love your website! I have a major sweet teeth so I was drawn to your site the second I saw the main page! The pictures you used are gorgeous and look so yummy!
I love how you have everything broken down into categories and inside each category you can easily tell where one recipe ends and the next begins too. I was expecting a line separating each recipe, or maybe a numbered list, but having each recipe listed as a post makes it super easy to read through!
I will absolutely be watching your website and I wish you tons of success!
Thank you for your kind words, I`m so happy you like my website. The sweets and savoury snacks you see in the pictures are really delicious.