If you’re always looking for ways to add more protein to your day while still enjoying a delicious treat, these chocolate chip protein scones are about to become your new favorite.
Unlike traditional scones that are made with lots of butter and cream, these are made with cottage cheese, which keeps them incredibly soft and moist while adding a boost of protein. Don’t worry! You won’t taste the cottage cheese at all. It simply blends into the dough, creating tender, bakery-style scones.
I love making a batch before a busy workweek because they’re easy to grab on the way out the door. As a flight attendant, having portable, satisfying snacks is a must, and these fit perfectly into my lunch bag. Enjoy them warm with a cup of coffee or tea for a delicious breakfast, afternoon snack, or even a healthier dessert.
If you are looking for high-protein sweet recipes, try my Protein Brownie Bites, Easy Vanilla Protein Cake, and Double Chocolate Protein Cookies.
Why You’ll Love These Protein Scones
- High in protein thanks to cottage cheese
- Made with simple pantry ingredients
- No butter or heavy cream
- Great for meal prep, just keep in the freezer
- Kid-friendly
Tell Me More About These Protein Scones
These scones have a soft, tender crumb with lightly crisp, golden edges. The flavor is very lightly sweet, making them perfect for breakfast or a snack rather than a dessert. The cottage cheese blends seamlessly into the dough, so you won’t taste it. It simply creates a rich texture and adds extra protein.
If you prefer sweeter scones, you can drizzle them with a simple vanilla glaze or enjoy them with a little butter, honey, or your favorite jam.
FAQs
6g of protein per scone.
Yes! Both full-fat and low-fat cottage cheese work well.
Once the scones have cooled completely, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To enjoy them warm, microwave for 10–15 seconds or reheat in a 300°F (150°C) oven for 5–7 minutes.
These protein scones freeze beautifully! Let them cool completely, then place them in a freezer-safe bag or airtight container, separating layers with parchment paper if needed. Freeze for up to 3 months.
To serve, thaw in the refrigerator or at room temperature for about 1 hour. For that fresh-from-the-oven taste, warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for 20–30 seconds.
Chocolate Chip Protein Scones
Equipment
- Rolling pin optional
Ingredients
For the scones:
- 1 cup cottage cheese full-fat or low-fat
- 1 cup all-purpose flour plus a little more for dusting
- 1/2 teaspoon baking powder
- 2 tablespoons sugar optional
- pinch of salt
- 1/2 – 1 cup chocolate chips mini or regular
For the egg wash:
- 1 egg
- 1 tablespoon maple syrup or 1 tablespoon sugar
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cottage cheese, flour, baking powder, sugar (optional), and salt. Knead with your hands until a soft dough forms.
- Add the chocolate chips, then continue kneading just until evenly incorporated.
- Cover the bowl and let the dough rest for 10 minutes.
- Transfer the dough to a lightly floured surface and gently shape it into a circle about 1 inch thick. If the dough is sticky, lightly dust it with flour as needed.
- In a small bowl, whisk together the egg and maple syrup (or sugar). Brush the top of the dough with the egg wash.
- Using a sharp knife, cut the dough into 8 wedges. Carefully separate the wedges, leaving a little space between each one.
- Bake for 25–35 minutes, or until the tops are golden brown and the scones are cooked through. Let them cool on the baking sheet for 5–10 minutes before serving.
- If you prefer sweeter scones, you can drizzle them with a simple vanilla glaze or enjoy them with a little butter, honey, or your favorite jam.
Notes
To serve, thaw in the refrigerator or at room temperature for about 1 hour. For that fresh-from-the-oven taste, warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for 20–30 seconds.