Jalapeños cheddar cottage cheese scones
These savoury cottage cheese scones are packed with flavour: a soft, golden crumb with a hint of heat from fresh jalapeño and rich, melty pockets of cheese throughout. Simple to make and even easier to keep, they're just as delicious warm from the oven as they are reheated throughout the week.
Ingredients
|
Green jalapeño, fresh
|
1 |
|---|---|
|
Cheddar cheese
|
100 g |
|
Plain flour
|
175 g |
|
Baking powder
|
2 tsp |
|
Salt
|
½ tsp |
| 200 g | |
|
Egg
|
1 |
|
Butter, melted
|
40 g |
|
Egg, for brushing
|
1 |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
These three simple tricks guarantee light, crumbly cottage cheese scones every time:
- Mix the dry ingredients first. This ensures even distribution before the wet ingredients go in.
- Stir until just combined. The baking powder can lose its effectiveness if the dough is overworked.
- Handle the dough gently. Flatten and fold once to create layers without overworking the dough.
Make sure the dough is an even thickness (approx. 3 cm) and gently square off the sides with your hands. If the dough feels too soft, chill it for 10 minutes, then cut into 6 equal pieces with a sharp knife, pressing straight down for clean, even cuts.
Tuck any cheese cubes that fall out back into the dough. Leave a little space between the scones on the tray, but not too much – slightly closer spacing helps them bake taller and softer.
Use cold cottage cheese, egg and milk to achieve light and fluffy scones. Cold ingredients create steam during baking, helping them rise and develop a tender crumb. As an extra step, you can also cut the butter – straight from the fridge – into small cubes instead of melting it. Rub the cubed butter into the dry ingredients until the mixture resembles coarse crumbs, then follow the rest of the recipe as normal.
Questions about cottage cheese scones
Everything you need to know about making this recipe, from choosing your ingredients to knowing when they're perfectly baked.
What cheese works best in this recipe?
This recipe uses a hard cheese, cut into small cubes to add rich, cheesy pockets throughout the scone that melts beautifully into the dough. Any firm, good-melting cheese will work well: a mature cheddar brings a sharper flavour, Edam offers a milder, slightly tangy alternative, and Gouda adds a creamier, more rounded finish.
Feel free to experiment with different cheeses until you find your favourite, just bear in mind that swapping ingredients may affect the nutritional profile of the recipe, including its protein content.
Can I swap fresh jalapeños for pickled?
Yes, pickled jalapeños work well as a substitute and have a slightly tangier, more vinegary flavour compared to the mild heat of fresh jalapeños. If using pickled, pat them dry before adding to the dough to avoid introducing excess moisture which can affect the texture of the scones.
Feel free to experiment, though any changes to the ingredients may affect the recipe’s nutritional values, including the protein content.
How do I know my cottage cheese scones are done?
The scones are ready when they are deep golden brown on top and feel firm to the touch. If you're unsure, lift one gently and check the base – it should be golden, not pale or soft.
How to store cottage cheese scones
Store the scones in an airtight container at room temperature for up to 2 days. They're also freezer friendly, making them a great option for meal prep. Simply bake a full batch, freeze, and you'll always have a high-protein snack ready to go.
Once thawed, enjoy them cold or reheat in the oven at 180°C (with fan) for 3-4 minutes for a result that's almost as good as freshly baked.
Grate your cheese for more flavour in every bite
For an easy variation, try grating some of the cheese instead of cutting it all into cubes. The grated cheese melts into the dough and gives you a cheesy flavour in every bite, while the cubed pieces create those rich, melty pockets. A mix of both gives you the best of both worlds.
How to serve cottage cheese scones
Let the scones cool on the tray for 5-10 minutes to set the crumb. Transfer to a wire rack if not serving immediately to prevent soggy bottoms. Serve slightly warm for the best flavour and texture.
Half-blend the cottage cheese for more texture
Blending all the cottage cheese gives you a smooth, even dough, but if you prefer a little more texture, try leaving a few tablespoons unblended. The unblended curds stay intact through baking, giving the scones a subtle creaminess and a slightly more rustic finish.
Leftover cottage cheese? Try these recipes next
If you're meal prepping for the week and have cottage cheese to spare, why not make a second batch of something while you're at it? These recipes are just as freezer-friendly and make a great addition to your meal prep rotation:
Cottage cheese bagels: a soft, chewy bagel made with blended cottage cheese and rolled oats.
Protein breakfast bagels: a flavourful egg bake with fresh spinach, red bell pepper, and melted cheese, all assembled in a bagel for a quick and easy make-ahead meal.
Sweet potato tacos: golden sweet potato shells filled with spiced beef, creamy avocado and a spoonful of cottage cheese to finish.
