Recipe

Ingredients (Makes 8 large scones)

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • Pinch of ground clove (optional)
  • ¼ cup (50g) cold unsalted butter, cubed
  • ¾ cup (180g) cottage cheese
  • ⅓ cup (70g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 medium apple, peeled and finely chopped
  • 1–2 tbsp milk or cream (for brushing)

For Glaze:

  • ½ cup powdered sugar
  • 1 tbsp milk or maple syrup
  • Dash of cinnamon

Instructions

  1. Preheat and Prep:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine Dry Ingredients:
    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. This ensures even distribution and prevents clumping.
  3. Cut in the Butter:
    Add the cold butter cubes into the flour mixture. Using a pastry cutter or your fingertips, blend until the texture resembles coarse crumbs. Some small butter pieces should remain — these will create flakiness.
  4. Blend the Wet Ingredients:
    In another bowl, mix cottage cheese, brown sugar, egg, and vanilla until smooth. You can blend the cottage cheese for a creamier texture.
  5. Combine Wet and Dry:
    Gently fold the wet mixture into the dry ingredients until just combined. The dough should be slightly sticky but cohesive.
  6. Add the Apples:
    Fold in the diced apples evenly, making sure they’re distributed throughout without overmixing.
  7. Shape the Dough:
    Turn the dough out onto a floured surface. Lightly knead it just 2–3 times — enough to bring it together. Shape into a 1-inch thick circle.
  8. Cut into Triangles:
    Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer each piece carefully onto your prepared baking sheet.
  9. Brush and Bake:
    Brush the tops with a bit of milk or cream to help them brown beautifully. Bake for 18–22 minutes, or until golden and firm to the touch.
  10. Cool and Glaze:
    Let the scones cool on a wire rack for 10 minutes. Then drizzle with your cinnamon glaze for a finishing touch of sweetness.