Sweet Cottage Cheese Scones with Berries
Norwegian-style sweet scones combining oats, spelt flour, and creamy cottage cheese, studded with dried fruit. Baked until golden and served warm with raspberry jam and whipped cream for a simple yet satisfying treat.
Ingredients
- 1 ss sugar
- 0.0 cups oats
- 0.0 cups spelt flour
- 2 ts baking powder
- 3 ½ tbsp unsalted butter
- 1 whole egg
- 2 ¼ cups cottage cheese
- ⅛ oz dried fruit, choppedfresh berries1:0.75produce
reduce liquid slightly
- 0.0 cups heavy cream
- ⅛ oz raspberry jam
Instructions
- 1
Preheat oven to 375°F.
- 2
Combine sugar, oats, spelt flour, baking powder, and butter, crumbling together with a food processor fitted with a blade attachment or by hand.
- 3
Stir in egg and cottage cheese until combined.
- 4
Fold in chopped dried fruit such as apricots, cranberries, and raisins.
- 5
Spoon small mounds of dough onto a baking sheet lined with parchment paper.
- 6
Bake for 15 to 20 minutes until golden.
- 7
Cool on a wire rack.
- 8
Split each scone lengthwise and serve with jam and whipped cream.
Tips
Use a food processor for even crumbling of dry ingredients and butter.
Do not overmix after adding egg and cottage cheese to keep scones tender.
Cool scones completely before splitting to prevent crumbling.
Good to Know
Airtight container at room temperature up to 2 days.
Dough can be prepared and portioned onto baking sheet up to 4 hours ahead; refrigerate and bake when ready.
Warm or at room temperature, split and topped with jam and whipped cream.
Common Mistakes
Overmix dough after wet ingredients to avoid tough, dense scones.
Skip cooling on rack to avoid steam softening the bottoms.
Substitutions
Dairy-Free Swaps
General Alternatives
reduce liquid slightly