Recipes / Desserts / Blueberry cottage cheese scones
Breakfast
Afternoon snack
Light
Baked
Blueberry cottage cheese scones
Light, high-protein scones made with oat flour, cottage cheese and blueberries, sweetened with monk fruit.
- Cooking
- 20–25 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
132 kcal
Protein · 27 %
9 g
Fat · 27 %
4 g
Carbs · 46 %
15 g
Estimate per scone made with oat flour; monk fruit adds no calories. The percentage is the share of the calories.
Ingredients
For 8 servings
- 150 g oat flour or plain flour
- 3 tbsp monk fruit sweetener (or more, to taste)
- 1 tsp baking powder
- 0.25 tsp salt
- 75 g blueberries
- 450 g cottage cheese
- powdered monk fruit or icing sugar, to decorate
Makes 8 scones; one serving is one scone.
Step by step
- In a bowl, mix the flour with the monk fruit, baking powder and salt.
- Add the blueberries and mix gently so they don't burst.
- Add the cottage cheese and mix until everything comes together.
- Line a baking tray with paper.
- Use an ice-cream scoop to shape the scones and put them on the tray. If you don't have one, shape a disc on a floured surface and cut it into 8 triangles.
- Bake at 180 °C for 20 to 25 minutes, until golden.
- Serve dusted with a little powdered monk fruit or icing sugar.