High-Protein Sourdough Cottage Cheese Scones
These flaky, tender sourdough cottage cheese scones pack a protein punch while delivering incredible flavor through overnight fermentation. With 12+ grams of protein per scone, they’re perfect for breakfast, brunch, or an anytime snack. The extended cold fermentation develops complex sourdough tang, while cottage cheese keeps them incredibly moist. Make them savory with herbs and cheese or keep them lightly sweet, either way, they’re irresistible!
Ingredients
DRY INGREDIENTS:
- 270 g all-purpose flour plus extra for dusting
- 24 g granulated sugar reduce to 12g for savory versions
- 8 g baking powder
- 6 g salt increase to 8g for savory versions
WET INGREDIENTS:
- 120 g active sourdough starter at peak recently fed and doubled
- 113 g cottage cheese 2% or whole milk well-drained
- 45-60 g heavy cream or buttermilk start with 45g
- 50 g large egg 1 egg
FAT & FLAVOR:
- 56 g unsalted butter very cold and grated
FLAVOR OPTIONS (choose one):
- Savory Herb: 30g fresh chives + 15g fresh dill + 60g sharp cheddar use 12g sugar
- Mediterranean: 30g fresh basil + 30g sun-dried tomatoes chopped + 60g feta (use 12g sugar)
- Classic: 15g fresh thyme + 60g gruyere cheese use 12g sugar
- Plain Sweet: Keep 24g sugar for a lightly sweet base
- Plain Savory: Use 12g sugar + 8g salt total
FOR TOPPING:
- 30 g heavy cream or milk for brushing
- Extra grated cheese or herbs for sprinkling
- Sea salt flakes such as Maldon or flaky sea salt
Instructions
DAY 1: MAKE THE DOUGH
- Use your sourdough starter when it’s at peak activity. Doubled in size, bubbly, and ready (typically 4-8 hours after feeding). This is crucial for proper fermentation.
- Place cottage cheese in a fine mesh strainer for 15 minutes to remove excess whey. This step is essential for achieving the right dough texture - skip it and your scones will be too wet.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, gently stir together the active sourdough starter (at room temperature), drained cottage cheese, and egg. Start with 45g cream - you can add more later if needed, but it’s easier to add than remove liquid.
- Grate the frozen butter directly over the dry ingredients using a box grater. Toss gently to coat all the butter pieces with flour - this prevents the butter from clumping and ensures even distribution.
- Pour the wet mixture over the flour-butter mixture. Add your chosen flavor additions (herbs, cheese, etc.). Using a fork or spatula, gently mix until a shaggy dough forms. The dough should hold together when pressed but should not be wet or sticky. If it seems too dry and won’t come together, add the remaining cream 1 tablespoon at a time.
- Turn dough onto a lightly floured surface. Gently pat (don’t knead!) into a 7-8 inch (18-20cm) circle about 1 inch (2.5cm) thick. The thickness is important for achieving tall, impressive scones.
- Wrap the dough disc tightly in plastic wrap and refrigerate for 12-24 hours minimum (up to 48 hours for maximum sourdough flavor). Because we’re using active starter rather than discard, the longer fermentation develops more complex flavor without over-fermenting.
DAY 2: BAKE THE SCONES
- Remove dough from refrigerator. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Using a sharp knife (not a serrated one), cut the chilled dough circle into 8 triangular wedges, like cutting a pizza. Wipe the knife clean between cuts for neat edges. Place wedges on prepared baking sheet, spacing them 2 inches (5cm) apart.
- Brush the tops generously with cream or milk - this creates that beautiful golden color. Sprinkle with extra cheese, herbs, and/or sea salt flakes as desired.
- Place the entire baking sheet in the freezer for 30 minutes. This professional baker’s trick firms up the butter and relaxes the gluten, resulting in superior rise and flakiness. Don’t skip this step!
- Bake the scones directly from frozen - do NOT thaw them first. Bake for 20-25 minutes until deeply golden brown and risen beautifully. The internal temperature should reach 200°F (93°C) for fully baked scones.
- Transfer to a wire rack and let cool for 5 minutes before serving. They’re best enjoyed warm, when the cheese is still melty and the exterior is at its crispiest.
Notes
ABOUT THE SOURDOUGH STARTER:
This recipe uses ACTIVE starter (recently fed and at peak) rather than discard. Active starter provides better rise and more predictable fermentation. If you only have discard, you can use it, but reduce the fermentation time to 8-12 hours and expect slightly less rise. DRAINING THE COTTAGE CHEESE:
Don’t skip this step! Excess whey will make your dough too wet and sticky. After draining for 15 minutes, you should have removed about 2-3 tablespoons of liquid. The cottage cheese should look thicker and more paste-like. WHY THE FREEZING STEP MATTERS:
Freezing the cut scones before baking is the secret to tall, flaky scones. The cold butter creates steam pockets as it melts in the hot oven, resulting in those desirable layers. It also prevents spreading, keeping your scones tall rather than flat. STORAGE:
Store baked scones in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to refresh. You can also freeze baked scones for up to 3 months - thaw overnight and reheat as directed. MAKE-AHEAD OPTION:
After cutting the scones on Day 2, you can freeze them individually on the baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 3-5 minutes to the baking time. This means you can have fresh scones anytime! PROTEIN CONTENT:
Each plain scone contains approximately 12-13g of protein from the cottage cheese, egg, and flour. Add cheese for even more protein (16-18g per scone with cheddar or gruyere). FLAVOR VARIATIONS:
The savory herb version with chives, dill, and cheddar is my personal favorite and performs beautifully for content - it’s colorful, sophisticated, and photograph-worthy. The Mediterranean version with basil, sun-dried tomatoes, and feta is perfect for summer. For a simple, crowd-pleasing option, go with the classic thyme and gruyere. TROUBLESHOOTING:
If your dough is too sticky after mixing, you added too much cream. Add flour 1 tablespoon at a time until it’s manageable. If it’s too dry and crumbly, add cream 1 tablespoon at a time. The dough should be slightly shaggy but hold together when pressed.
This recipe uses ACTIVE starter (recently fed and at peak) rather than discard. Active starter provides better rise and more predictable fermentation. If you only have discard, you can use it, but reduce the fermentation time to 8-12 hours and expect slightly less rise. DRAINING THE COTTAGE CHEESE:
Don’t skip this step! Excess whey will make your dough too wet and sticky. After draining for 15 minutes, you should have removed about 2-3 tablespoons of liquid. The cottage cheese should look thicker and more paste-like. WHY THE FREEZING STEP MATTERS:
Freezing the cut scones before baking is the secret to tall, flaky scones. The cold butter creates steam pockets as it melts in the hot oven, resulting in those desirable layers. It also prevents spreading, keeping your scones tall rather than flat. STORAGE:
Store baked scones in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to refresh. You can also freeze baked scones for up to 3 months - thaw overnight and reheat as directed. MAKE-AHEAD OPTION:
After cutting the scones on Day 2, you can freeze them individually on the baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 3-5 minutes to the baking time. This means you can have fresh scones anytime! PROTEIN CONTENT:
Each plain scone contains approximately 12-13g of protein from the cottage cheese, egg, and flour. Add cheese for even more protein (16-18g per scone with cheddar or gruyere). FLAVOR VARIATIONS:
The savory herb version with chives, dill, and cheddar is my personal favorite and performs beautifully for content - it’s colorful, sophisticated, and photograph-worthy. The Mediterranean version with basil, sun-dried tomatoes, and feta is perfect for summer. For a simple, crowd-pleasing option, go with the classic thyme and gruyere. TROUBLESHOOTING:
If your dough is too sticky after mixing, you added too much cream. Add flour 1 tablespoon at a time until it’s manageable. If it’s too dry and crumbly, add cream 1 tablespoon at a time. The dough should be slightly shaggy but hold together when pressed.
