Cottage Cheese and Herbs Scones


I've always preferred savoury scones to plain ones and for a long time simple cheddar cheese scones were by far my favourite; but that is about to change I think, since this cottage cheese and herbs variation got full marks from all of us on Sunday morning. We had them with natural pouring yoghurt, olive paste tapenade and red radishes. I am thinking about chilli (or red radishes) enriched cream cheese next time, we will see.. 

Cottage Cheese and Herbs Scones

  • 280 g flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 1/2 to 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 120g cottage cheese
  • 120ml cold milk
  • 85 g very cold unsalted butter, cut into small chunks
  • 2 to 3 tablespoons minced fresh herbs - I used  dill, chives and parsley

 Preheat the oven to 220C/425F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt (to taste) and baking soda in a large mixing bowl. Whisk together the cottage cheese and milk in a separate bowl.
Scatter the butter and herbs over the flour mixture and cut the butter into the dry ingredients. You’re aiming for a lumpy mix with pieces of every size and shape, from pea-size to flake.
Pour the cottage cheese-and-milk mixture over the dry ingredients; use a fork to gently stir everything around until you have a soft dough. Squeeze a piece and it will hold together, then gently fold and knead the dough , just enough to bring everything together into a ball.
Dust the top of the dough very lightly, and  pat the dough out with your hands or roll it with a pin until it is about 2 cm high. 
Use the 5 cm cutter and cut the biscuits as close to one another as possible, then transfer them to the baking sheet spacing them at least 2 cm apart. Gather together the scraps; lightly pat the dough out again, working it as little as possible, and cut additional biscuits.
Bake for 14 to 18 minutes, rotating the baking sheet from front to back halfway through, until the biscuits are tall, puffed and golden brown.  Serve them warm.

Recipe by Dorie Greenspan

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