Cottage Cheese Protein Scones with Seeds
Savory-leaning scones made with cottage cheese for protein, coarse whole wheat flour, rolled oats, and sunflower and pumpkin seeds. Baked until golden and cooled on a rack. No added sugar; texture is hearty and slightly dense.
Ingredients
- 3 egg
- 2 ¼ cups cottage cheese
- 0.0 cups coarse whole wheat flourall-purpose flour1:1glutenwheat
milder flavor, softer crumb
- 0.0 cups rolled oats, cooked
- 1 ½ ts baking powder
- ¼ ts salt
- 2 ss sunflower seeds
- 2 ss pumpkin seeds
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk together eggs, cottage cheese, coarse flour, rolled oats, baking powder, and salt.
- 3
Spoon dough onto a baking sheet lined with parchment paper.
- 4
Sprinkle sunflower and pumpkin seeds over the dough.
- 5
Bake for about 20 minutes.
- 6
Cool on a wire rack.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Dough can be refrigerated for up to 2 hours before baking.
Serve warm or at room temperature, plain or with butter or cheese.
Common Mistakes
Overmix the dough to avoid tough, dense scones.
Skip preheating the oven to avoid uneven baking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
milder flavor, softer crumb