Blueberry Scones - Prepare from Scratch

      Classic scones receive a subtle twist by replacing some of the butter and heavy cream with cottage cheese. This produces a fluffy scone that is lower in fat and higher in protein. While a bit of butter is necessary to achieve the scones' signature flaky layers, the additional moisture helps keep them from becoming too dry, resulting in a tender and moist texture that's difficult to surpass.

      **Yields 8 scones**

      - 2½ cups (313 grams) all-purpose flour

      - ½ cup (100 grams) granulated sugar

      - 4 teaspoons (20 grams) baking powder

      - 2 teaspoons (4 grams) lightly packed lemon zest

      - ¾ teaspoon kosher salt

      - ½ cup (113 grams) cold unsalted butter, cubed

      - 1¼ cups (177 grams) small fresh blueberries

      - ¾ cup (169 grams) cold cottage cheese

      - ¾ cup (180 grams) cold heavy whipping cream

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      - Garnish: sparkling sugar

      Begin by lining a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Gently fold in the blueberries.

      In a separate small bowl, mix the cold cottage cheese and cold cream until well blended. Pour this mixture into the flour mixture, stirring until a dry, shaggy dough starts to take shape. Carefully bring the mixture together with your hands until a dough forms.

      Transfer the dough to a lightly floured surface and gently knead it until smooth, patting and folding it over itself four to five times. Roll or pat the dough into a circle about 8 inches wide and 1 inch thick, using additional flour to prevent sticking as necessary. With a bench scraper or serrated knife, cut the dough into 8 wedges and arrange them 2 inches apart on the prepared pan. Freeze for about 15 minutes, until firm.

      Preheat the oven to 375°F (190°C). In another small bowl, whisk together the egg and 1 tablespoon of water; brush this mixture over the dough. If desired, sprinkle with sparkling sugar.

      Bake until the edges turn golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C), about 20 to 25 minutes. These are best enjoyed warm. Store any leftovers in an airtight container for up to 3 days.

      Let us know how they turned out!