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Blueberry Cottage Cheese Scones

These blueberry cottage cheese scones taste like a scone and a biscuit had a baby.  So light and fluffy!

Cottage cheese is getting a glow up and I am here for it.  It seems that on every social media feed I am finding more and more recipes with cottage cheese.

If you think you don’t like cottage cheese, I highly recommend whipping it up and adding it to recipes – it bumps up the protein without a cottage cheese taste.

Do you need to add baking powder to self-rising flour?

It’s generally not necessary to add baking powder to self-rising flour because self-rising flour already contains a leavening agent. Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Adding extra baking powder can disrupt the balance of ingredients and might result in baked goods that rise too much and then collapse or have an off taste.

However, if a recipe specifically calls for extra baking powder or if you want to boost the rising power slightly, you can add a small amount. Just be cautious and adjust other ingredients as needed to maintain the balance.

Typically I add baking powder to self-rising flour.  Is it unconventional?  Yep!

What happens if you add too much baking powder to a recipe?

Adding too much baking powder to a recipe can have several negative effects on the final product:

Bitter Taste: Excess baking powder can impart a bitter or metallic taste to your baked goods.

Over-Rise and Collapse: The extra leavening can cause the batter to rise too quickly and then collapse, resulting in a dense and sunken final product.

Coarse Texture: An overabundance of baking powder can lead to a coarse or crumbly texture due to the excessive production of gas bubbles.

Discoloration: Too much baking powder can cause the baked item to brown excessively or develop a yellowish hue.

Altered Flavor: The flavor profile of the baked good may be affected, often in a way that is unpleasant or off-putting.

It’s essential to measure baking powder accurately according to the recipe to avoid these issues.

Can you use frozen blueberries in scones?

Absolutely!  Just be prepared for your dough to turn a purple color with the frozen berries, but it will be just as delicious.

Blueberry scones

Blueberry Cottage Cheese Scones

Yield: 8 scones
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

These scones have no butter and whipped cottage cheese and it's like a scone and a biscuit had a baby! Light, fluffy and delicious.

Ingredients

  • 2 cups self-rising flour
  • 1/2 cup quick oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup nonfat Greek yogurt
  • 1/2 cup fat free cottage cheese
  • 1/3 cup lowfat buttermilk
  • 1 cup fresh blueberries (or frozen)
  • 1 tablespoon decorative sugar (optional)

Instructions

  1. In a food processor, blend the yogurt, cottage cheese and buttermilk and blend until smooth. Set aside.
  2. In a large bowl, add the flour, oats, baking powder, salt and sugar and mix. Add blueberries and toss to coat in the flour.
  3. Add cottage cheese mixture to dry mix and mix just until the dough comes together.
  4. On parchment paper, shape the dough into an 8 inch circle, about 1 inch high.
  5. Freeze for 45-60 minutes in that circle, without cutting. The reason you need to freeze it is so that you can get straight cut lines before baking.
  6. Heat oven to 400 degrees.
  7. Slice the circle into 8 pieces.
  8. Separate and place on baking sheet. Spray with avocado oil spray and sprinkle with the optional decorative sugar.
  9. Bake 15-18 minutes.
  10. Enjoy!

Notes

As of the date of this publication, each scone is 5 WW points. Click this link for the WW tracker.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 696mgCarbohydrates: 36gFiber: 2gSugar: 9gProtein: 6g

Did you make this recipe?

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© Biz

True story, my late husband ate a scone at a business meeting in 1988 and declared it was the worst thing he ever put in his mouth and he never ate another scone all the days of his life.  Hannah’s favorite scone I’ve made is these copycat Starbucks vanilla bean scones.