Blueberry Scones
Classic scones get a subtle makeover by swapping out a portion of the butter and heavy cream for cottage cheese. The result is a fluffy scone that is lower in fat, with a boost of protein. Although some butter is essential for giving scones their iconic flaky layers, the added moisture prevents the scones from drying too much, giving you a tender and moist crumb that is hard to beat.
Blueberry Scones
Makes 8 scones
Servings 8 scones
Ingredients
2½ cups (313 grams) all-purpose flour½ cup (100 grams) granulated sugar4 teaspoons (20 grams) baking powder2 teaspoons (4 grams) lightly packed lemon zest¾ teaspoon kosher salt½ cup (113 grams) cold unsalted butter, cubed1¼ cups (177 grams) small fresh blueberries¾ cup (169 grams) cold cottage cheese¾ cup (180 grams) cold heavy whipping cream1 large egg (50 grams)1 tablespoon (15 grams) waterGarnish: sparkling sugar
Instructions
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Gently stir in blueberries.
In a small bowl, stir together cold cottage cheese and cold cream until well combined. Add cheese mixture to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface, and gently knead until smooth by patting dough and folding it in half four to five times. Roll or pat dough into an 8-inch circle (about 1 inch thick), lightly flouring surface as needed to prevent sticking. Using a bench scraper or a serrated knife, cut dough into 8 wedges. Place wedges 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.
Preheat oven to 375°F (190°C).
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Garnish with sparkling sugar, if desired.
Bake until edges are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Best served warm. Store in an airtight container for up to 3 days.
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