Cottage cheese and chive scones

Cottage cheese and chive scones

Cottage cheese is enjoying a resurgence in popularity – and we couldn’t be more thrilled! It gives these deliciously savoury scones a subtle tang, amped up with a little kick of chilli. Cheese and chives are a classic combo – but you could use wild garlic if it’s in season.

Cottage cheese and chive scones

Like yogurt, cottage cheese adds a light sourness to bakes. Its acidity helps to activate the baking soda, resulting in an even better rise.

Try our cottage cheese Turkish-style eggs next.

  • Serves icon Makes 6
  • Time icon Hands-on time 15 min. Oven time 12 min

Cottage cheese is enjoying a resurgence in popularity – and we couldn’t be more thrilled! It gives these deliciously savoury scones a subtle tang, amped up with a little kick of chilli. Cheese and chives are a classic combo – but you could use wild garlic if it’s in season.

Like yogurt, cottage cheese adds a light sourness to bakes. Its acidity helps to activate the baking soda, resulting in an even better rise.

Try our cottage cheese Turkish-style eggs next.

Nutrition: Per scone

Calories
288kcals
Fat
14g (8.6g saturated)
Protein
9.3g protein
Carbohydrates
29g (1.4g sugars)
Fibre
1.5g
Salt
0.7g

Ingredients

  • 230g plain flour
  • 60g unsalted butter, chilled and chopped
  • 60g red leicester cheese, coarsely grated
  • 1 tsp baking powder
  • ½ teaspoon salt
  • ½ tsp chipotle chilli flakes (from Sainsbury’s and online, optional)
  • Large handful chives or wild garlic, finely chopped
  • 80ml whole milk
  • 100g cottage cheese
  • 1 medium free-range egg, beaten with a pinch of salt
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Method

  1. Heat the oven to 170ºC fan/gas 5 and line a baking tray. Put the flour and butter in a bowl, then rub together between your fingers and thumbs into a coarse rubble. Add the grated cheese (reserving a handful for the top), baking powder, salt, chilli flakes (if using) and chopped herbs, then stir in the milk and cottage cheese. Bring it together with your hands but don’t overwork – as soon the dry patches are gone, it’s ready.
  2. Roll the dough into a log, then slice into 6 discs and put on the lined baking tray. Brush with the egg wash – the salt will have broken down the albumen in the egg, giving you an even glaze. Top each scone with a sprinkle of the leftover grated cheese and a grind of black pepper.
  3. Bake for 10-12 minutes. Eat straight out of the oven or at room temperature. Once cooled, store in an airtight container for a day or two – but they’re best eaten fresh.

Nutrition

Calories
288kcals
Fat
14g (8.6g saturated)
Protein
9.3g protein
Carbohydrates
29g (1.4g sugars)
Fibre
1.5g
Salt
0.7g

delicious. tips

  1. Like yogurt, cottage cheese adds a light sourness to bakes. Its acidity helps to activate the baking soda, resulting in an even better rise.

    Leftover eggwash will last in the fridge for a couple of days – or whisk it into your breakfast omelette.

  2. Once cooled, store in an airtight container for a day or two – but they’re best eaten fresh.

Buy ingredients online

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