High-protein Blueberry Cottage Cheese Scones
These blueberry cottage cheese scones are made by blending cottage cheese and eggs, then mixing in whole rolled oats and frozen blueberries. They come out soft in the middle, golden on the outside, and have a chewy oat texture. There is no wheat flour or oil, and you just shape four large scones on a baking tray before baking.
Nutrition
- Calories 284kcal 147kcal
- Fat 5.4g 2.8g
- Carbs 41.8g 21.7g
- Protein 19.1g 9.9g
- Fibre 5.3g 2.8g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
Cottage cheese makes these scones soft inside, and the whole oats give them a heartier texture than regular scones. The blueberries stay juicy and add bursts of fruit to each bite. After blending the cottage cheese and eggs, you mix everything in one bowl. You do not need a tin, rolling pin, or special moulds.
Tips and Variations
- Use whole rolled oats if you want to keep the slightly chewy oat texture. Blended oats will give a finer, softer result.
- Add the blueberries straight from the freezer. This helps keep the mixture from turning blue.
- Fold the berries in gently and stop mixing once they are spread evenly through the mixture.
- If your cottage cheese looks watery, pour off the extra liquid before blending.
- You can use fresh blueberries too. Fold them in gently and start checking the scones near the end of the baking time.
- If you like your scones less sweet, use less erythritol or leave it out.
- Serve the scones on their own, or try them with Greek yoghurt, cottage cheese, or a bit of nut butter.
Meal Storage
Let the scones cool fully, then keep them in an airtight container in the fridge for up to 3 days.
Freezer tips
Store them in a freezer-safe container or bag for up to 2 months.
Let the scones thaw in the fridge overnight. Warm them in the oven at 160°C for 5 to 8 minutes, or microwave for a short time until heated through.
Frequently Asked Questions
Yes. Blended cottage cheese and eggs provide moisture and help bind the oats, so no ordinary flour is needed.
No. Leaving the rolled oats whole gives the scones a more noticeable oat texture. Blending them will create a finer and softer consistency.
Yes. Fresh blueberries can be used, but check the scones a little earlier because they may bake slightly faster.
These scones naturally have a soft centre because they contain cottage cheese, eggs and blueberries. They should still look set and should not appear wet in the middle.
Yes. You can omit it for a less sweet result or replace it with another sweetener suitable for baking.
Yes. One scone can be served as a light breakfast, particularly when paired with Greek-style yoghurt, skyr, fruit or nut butter.
Closing Note
These blueberry cottage cheese scones are softer than regular scones, with a chewy oat texture and juicy fruit inside. They taste great warm or cold, and the four big scones are easy to store in the fridge for breakfast or snacks. If you enjoy blueberry and oat recipes, check out these high-protein blueberry oat pots.
- 💪 High Protein
- 🍃 Lighter
- 🧊 Freezer Friendly
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