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Cottage cheese and chive scones

Name: Cottage cheese and chive scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 6
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 24 May 24
Updated: 28 May 24

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.

Easy
Online only 2024

Test kitchen approved

Makes 6
Hands-on time 15 min. Oven time 12 min

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.

Vegetarian recipes

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

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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

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.
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.
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.

Recipe from Online only 2024 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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