High Protein Smoked Cheddar and Onion Scones (Cottage Cheese Recipe)
Flaky, cheesy, high protein savory scones made with cottage cheese and cold fermented overnight for deep flavor. Zero cottage cheese taste, all the good stuff.
Servings: 9 square scones
Calories: 290kcal
Equipment
- Large mixing bowl
- medium mixing bowl
- Box Grater
- Whisk
- Rubber spatula
- 8 by 8 inch baking pan or 9 inch round cake pan
- Parchment paper
- Sharp knife or bench scraper
- plastic wrap
- Blender or food processor (optional, see notes)
- Instant-read thermometer (optional but recommended)
Ingredients
WET INGREDIENTS
- 250 grams full fat cottage cheese 2% or 4% fat (about 1 cup, see notes)
- 125 grams sourdough discard or active starter cold (about 1/2 cup plus 1 tablespoon)
- 1 large egg cold
DRY INGREDIENTS
- 375 grams all purpose flour 3 cups plus 1 tablespoon, spooned and leveled
- 13 grams granulated sugar 1 tablespoon
- 13 grams baking powder 2 and 1/2 teaspoons
- 4 grams baking soda 3/4 teaspoon
- 8 grams salt 1 and 1/4 teaspoons
- 1/4 teaspoon freshly cracked black pepper about 30 cracks of a pepper grinder
- 13 grams dehydrated onion flakes dry (about 3 tablespoons plus 1 teaspoon)
FAT
- 70 grams unsalted butter cold from the refrigerator (5 tablespoons)
ADD-INS
- 100 grams smoked cheddar freshly shredded (about 1 cups loosely packed, folded into dough)
- 25 grams smoked cheddar freshly shredded (about 1/4 cup loosely packed, reserved for topping)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and black pepper until thoroughly combined. Add the dehydrated onion flakes and whisk again to distribute evenly throughout the dry ingredients.
- Remove the cold butter from the refrigerator. Using a box grater, grate the butter directly over the dry ingredients. Toss the grated butter with the flour mixture using your hands until all butter pieces are coated in flour. Cut butter in with a pastry cutter or fork.
- Add the 100 grams of shredded smoked cheddar to the bowl and toss to coat the cheese in the flour mixture as well. Place the entire bowl in the freezer for 15 minutes. Chilling the butter and cheese together ensures both stay cold through mixing and create distinct pockets in the finished scone.
- While the bowl is in the freezer, prepare your wet ingredients using one of two methods. Method 1 (blended, guaranteed smooth): Add cottage cheese to a blender/ food processor or use an inversion blender and blend for 30 to 60 seconds until completely smooth. Add the cold egg and cold sourdough discard and pulse briefly for 10 to 20 seconds until just combined. Do not over-process. Method 2 (whisked, for Good Culture, Nancy’s, or Daisy): Whisk all wet ingredients together in a medium bowl. If using Daisy brand, use a fork or immersion blender to break up the larger curds before whisking in the remaining ingredients. Keep the wet ingredients in the refrigerator until the freezer timer goes off.
- Remove the bowl from the freezer. Pour the dry ingredients over the wet ingredients. Using a rubber spatula, fold gently until a shaggy, rough dough forms. The dough will look clumpy. Do not add more flour and do not overmix. Since there is such a difference in cottage cheese hydrations, if your dough would seem too dry, add 1 Tablespoon (14 grams) of buttermilk or milk at a time.
- Line an 8 by 8 inch square pan with parchment paper, leaving overhang on two sides. Transfer the dough to the pan and press evenly to a 1 inch height, making sure the edges are the same thickness as the center.
- Cover the pan tightly with plastic wrap and refrigerate for 8 to 12 hours. You can skip the long ferment and refrigerate for only 2 hours until the dough firms back up.
- Preheat the oven to 425 degrees Fahrenheit (218 C). Use the parchment overhang to lift the slab out of the pan and onto a cutting board. Cut into 9 equal squares using a sharp knife in a 3 by 3 grid pattern. Transfer the squares to a parchment lined baking sheet, spacing them about 2 inches apart.
- Sprinkle the reserved 25 grams of shredded smoked cheddar evenly over the top of the dough.
- Place in the freezer for 30 minutes to an hour.
- Place the frozen scones directly into the preheated oven. Reduce the temperature to 375 degrees Fahrenheit. (190 C)
- Bake for 20 - 25 minutes, until the tops are deep golden and the smoked cheddar on top is bubbling and set. The scones are done when an instant-read thermometer inserted into the center reads 200 degrees Fahrenheit.
- Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before serving. They are best served warm.
Notes
Cottage Cheese
Use 2% or 4% fat cottage cheese that is thick rather than loose or pourable. Good Culture and Nancy's are tested and recommended. If using Good Culture, use their classic variety and not the Double Cream version, which runs too wet for this recipe. Daisy brand also works well and has been tested. Because Daisy has larger curds, use a fork or immersion blender to break them up before mixing with the other wet ingredients. Avoid fat free and 1% varieties, which are too thin and watery.
No Sourdough Starter Substitute
Replace the 125 grams of sourdough discard with 50 grams of cold full fat buttermilk and increase the flour to 400 grams total (add 25 grams to the dry ingredients). Sourdough discard at 100% hydration contributes both flour and water to the dough. Replacing only the liquid without adjusting the flour will make the dough too wet. The baking soda stays the same as written since buttermilk provides enough acidity to activate it. Skip the overnight cold ferment if using buttermilk and go straight to the 30 minute to 1 hour freezer step before baking.
Why Freeze Before Baking
The 30 minute to 1 hour freeze before baking is not optional. Cold butter hitting a hot oven releases steam rapidly, creating flaky layers and giving the scones their lift. Scones baked without this step will spread rather than rise.
Shaping Options
For traditional wedge scones, line a 9 inch round cake pan with plastic wrap and press the dough in evenly to a 1 inch height. Follow the same overnight cold ferment and freezer process. Lift the disc out onto a cutting board and cut into 8 equal wedges using a sharp knife straight down with no twisting. Transfer to a parchment lined baking sheet and bake as directed.
Storage and Reheating
Store baked scones covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 5 days. To reheat, place in a 300 degree oven for 7 to 8 minutes to restore the crust and melt the cheese back to gooey without drying out the crumb.
Freezing Unbaked Scones
After cutting, freeze the scones solid on a parchment lined sheet before transferring to a freezer bag. Store for up to 3 to 4 weeks. Bake straight from frozen, adding 5 to 6 minutes to the bake time.
Troubleshooting
Scones spread during baking: your butter got too warm or the freeze step was skipped or shortened. Make sure to freeze for the full 30 minutes minimum and start at 425 degrees Fahrenheit to set the exterior quickly. Scones did not rise evenly: make sure the dough is pressed to an even 1 inch height edge to edge before refrigerating. Thin edges will always bake faster and rise less than the center.
