While we follow a keto-ish diet, I don’t demonize wheat. You can still enjoy it, if you find ways to increase the protein (and that for us is the real reason – more protein to fuel muscles with, rather than eating strictly).
The main ingredient of these savory scones is cottage cheese. Be sure to use 4% (whole fat) versus low-fat. And that the brand you buy has a short ingredient list. You don’t want added thickeners, as it will have too much water in the cottage cheese. Same with the cheddar cheese, do not use low-fat. And need it be said, use real heavy (whipping) cream. Not non-fat fake cream. This is a recipe that embraces real ingredients, rather than artificial ones.
The recipe can be halved, but if I am doing all the work, I make double batches and freeze half for later. We also have a larger family to serve.
High Protein Cheddar Scones
Ingredients:
- 4 cups all-purpose flour
- 2 Tbap baking powder
- 1 tsp fine sea salt
- 8-ounce cheddar cheese brick, grated (2 cups)
- 1½ cups heavy cream (whipping cream) + ¼ cup for topping
- 2 cups 4% cottage cheese, small curd style
Directions:
Preheat oven to 425°. Line a large baking sheet or 2 smaller ones with parchment paper.
Whisk the flour, baking powder, and salt in a large mixing bowl.
Add in the cheese, toss to coat.
Stir in the cream and cottage cheese till mixed in.
Sprinkle a bit of flour on a work surface. Knock out the dough. Cut in half.
Pat each half into a circle, about 7″ across.
Using a bench scraper, cut each circle into 8 wedges.
Transfer to the prepared sheet(s), leaving a bit of room between each wedge.
Brush the remaining heavy cream on top.
Bake for 20 to 22 minutes, until the scones are golden on top and look done.
Let it cool a bit before enjoying.
Once cooled, they can be frozen for batch baking. Let thaw covered and enjoy.
Makes 16 scones.
~Sarah
