Ingredients
- 1 cup cottage cheese
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons unsalted butter chilled and diced
- unsalted butter melted, to brush on top
- 1/2 cup scallions green and white parts, thinly sliced
Instructions
- 1. Preheat oven to 450F and line a baking sheet with parchment paper or aluminum foil
- 2. Puree the cottage cheese and milk together in a blender or food processor until smooth; set aside
- 3. Whisk together the flour, baking powder, salt, and black pepper in a large bowl
- 4. Cut the butter into the flour mixture using a fork or two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time)
- 5. Shape the dough into a ball, then flatten it into a disk; cover with plastic wrap and chill 10 minutes in the freezer
- 6. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary. You should get about 8 to 10 scones
- 7. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little butter, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes
- 8. Serve warm. Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving
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