Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup small curd cottage cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, do not thaw)
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a separate medium bowl, whisk together the cottage cheese, egg, and vanilla extract until the mixture is relatively smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just moistened. Carefully fold in the blueberries, being careful not to crush them and turn the dough purple.
- Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 even wedges. Place the wedges onto the prepared baking sheet, leaving space between each one.
- Brush the tops of the scones lightly with milk and sprinkle with coarse sugar if desired. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool slightly before serving.
- Cook Time: 40 minutes