Parmesan Cottage Cheese Scones

Name: Parmesan Cottage Cheese Scones
Prep time: 20 min
Cook time: 22 min
Total time: 52 min
Yield: 8
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all-purpose flour); 2 tsp Baking Powder (2 tsp baking powder); ⅔ cup Parmesan Cheese (⅔ cup Parmesan cheese (finely grated)); 2 tbsp Rosemary (2 tbsp fresh rosemary (finely chopped)); 1 tsp Lemon (1 tsp lemon zest (grated)); ½ tsp Sea Salt (½ tsp sea salt); ¼ tsp Black Pepper (¼ tsp black pepper); ½ cup Unsalted Butter (½ cup unsalted butter (very cold)); ¾ cup Cottage Cheese (¾ cup cottage cheese (blended smooth)); 2 tbsp Honey (2 tbsp liquid honey); 2 tbsp Whole Milk (2-4 tbsp of whole milk — up to 4)

Parmesan Cottage Cheese Scones - Breakfast,Snacks (American)

52 minAmerican

Servings8

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Pescatarian
Halal
Egg Free

Steps

1Heat the oven to 400F and line a baking sheet with parchment paper.
2In a large bowl, whisk together the flour, baking powder, Parmesan, rosemary, lemon zest, salt, and pepper until evenly combined.
3Grate the cold butter directly into the dry ingredients. Gently toss with your fingers until the butter is evenly dispersed and the dough is crumbly.
4Combine blended cottage cheese and honey, then stir this mixture into the dry ingredients just until a rough dough forms. If the dough feels dry, add 1-2 tbsp of milk.
5Turn the dough out onto a lightly floured surface. Gently press it together, then fold it over itself once or twice, rotating the dough between folds. Stop as soon as it holds together.
6Pat the dough into a circle that’s 6-7 inches wide. Cut into 8 wedges and transfer them to the prepared baking sheet. Make sure to space them out.
7Brush the tops with a little bit of milk.
8Bake for 20–22 minutes, or until the scones are golden on top. Transfer to a wire rack and let them cool down for 5-10 minutes.