Strawberry Cottage Cheese Scones

Steps

1. 1Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. 2Wash, hull, and dice the fresh strawberries into small pieces (about ¼–½ inch). Gently pat them dry with paper towels to remove excess moisture. Set aside.
3. 3In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
4. 4Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
5. 5Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
6. 6Gently fold in the fresh diced strawberries, being careful not to overmix or crush them.
7. 7Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
8. 8Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
9. 9In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
10. 10Bake for 18–22 minutes, until lightly golden. Remove from the oven and let cool slightly.
11. 11Optional: in a small bowl, whisk together the powdered sugar, Greek yogurt, and vanilla extract until smooth. Drizzle the glaze over the scones before serving.