These Oatmeal Cottage Cheese Scones are my kind of comfort food, hearty, golden, and packed with flavor, yet surprisingly light. Made with less butter and cheese, they still feel rich and comforting, thanks to the cottage cheese that adds moisture and a gentle boost of protein. The oats bring a rustic texture, while a mix of oregano, garlic, and a touch of parmesan gives them that cozy, savory aroma that fills the kitchen as they bake.
I like to use a blend of all-purpose and whole wheat flour for a bit more fiber and nuttiness, plus it makes them feel extra nourishing. The mozzarella or cheddar melts beautifully inside, giving those little pockets of cheesy goodness in every bite. Brushing with olive oil gives them a golden color and a lovely, crisp crust.
These scones are lovely served warm with soup, salad, or just a cup of tea. They freeze well too, so you can reheat one in the morning for a quick, protein-rich breakfast.
How to make oatmeal cottage cheese scones
Begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a medium-large mixing bowl, whisk together the flour, oats, whole wheat flour, salt, baking powder, dried oregano, and garlic powder until evenly combined.
Next, add the cold butter cubes. Using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
Stir in the grated cheese, tossing lightly to distribute it throughout the flour mixture.
Add the egg and cottage cheese and stir gently until the dough just comes together. Be careful not to overmix, as this keeps the scones tender.
Turn the dough out onto a lightly floured surface. Pat and shape it into a circle about 8 inches (20 cm) in diameter and roughly 1 inch (2.5 cm) thick. Using a sharp knife or bench scraper, cut the circle into 8 even triangles.
Carefully transfer the scones to the prepared baking sheet. Brush the tops lightly with olive oil, then sprinkle a few oats and a pinch of salt over each for texture and flavor.
Bake for 20–25 minutes, or until the scones are puffed and golden brown on top.
Once baked, transfer them to a cooling rack for a few minutes before serving. These savory, cheesy oat scones are best enjoyed warm, straight from the oven, or alongside a bowl of soup.
Hope you will try these out and enjoy your delicious homemade scones! If you do, don’t forget to tag me on your Instagram posts or stories.
Other cottage cheese recipes you may like to try
Try these fluffy and golden High-Protein Cottage Cheese and Greek Yogurt Waffles, packed with protein from cottage cheese and Greek yogurt. They are light, nourishing, and perfectly crisp!
These Cottage Cheese Egg Muffins are easy, protein-packed egg muffins, fluffy, savory, and perfect for meal prep or a healthy breakfast on the go.
This Cottage Cheese Pizza is a lighter take on pizza with a creamy cottage cheese base. It is high in protein, deliciously cheesy, and surprisingly satisfying!
YOU MASY ALSO LIKE:
Flaky Buttermilk Biscuits
Strawberry Scones
Eggless Savory Scones
Whole Wheat Carrot Biscuits
Oatmeal Savory Scones
Pumpkin Biscuits
Cheddar Biscuits
Oatmeal Cottage Cheese Scones – High-Protein, Light and Savory
Ingredients
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (60g) white whole wheat flour
- 1 cup (100g) fine oats
- 2 ½ tsp (10g) baking powder
- 1/2 tsp (3g) salt
- 1 tsp (3g) garlic powder
- 1/2 tsp dried oregano
- 3 tbsp (42g) cold unsalted butter , cubed
- 1/2 cup (50g) Mozzarella or cheddar cheese
- 1 tbsp (10g) Parmesan cheese
- 7 oz (200g) Cottage cheese
- 1 egg
- olive oil , for brushing
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, whole wheat flour, salt, baking powder, dried oregano and garlic powder.
- Add the butter cubes.
- Using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas.
- Add the grated cheese and give a quick stir to combine with the flour mixture.
- Add the egg and cottage cheese to the flour mixture.
- Stir until just combined. Don't overmix.
- Transfer the dough onto a floured surface.
- Shape into a circle of about 8 inches (20 cm) in diameter.
- Cut into 8 triangles.
- Transfer the scones to the baking sheet.
- Brush the top with olive oil.
- Sprinkle oats and salt over them.
- Bake the scones for 20-25 minutes or until golden brown.
- Transfer to a cooling rack. The scones are best served warm. Enjoy!
Nutrition
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