This viral cottage cheese scone base is as easy as it is versatile. Nellie’s Free Range Eggs and cottage cheese create a tender, protein-packed dough with a beautifully golden crust, while your favorite mix-ins make them perfect for breakfast, brunch, or an afternoon treat.

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cottage cheese, 2 Nellie’s Free Range eggs, and melted butter until combined.
3. Add the flour, baking powder, and salt. Stir just until a shaggy dough forms.
4. Fold in your chosen mix-ins.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle, about 8 inches across.
6. Cut into 8 wedges and transfer to the prepared baking sheet, leaving about 2 inches between each scone.
7. Crack one Nellie’s Free Range egg into a small bowl and beat it with a fork until there are no streaks left. Brush it generously onto the surface (top and sides) of the scones. This step is optional but gives the scones a beautiful golden finish.
8. Bake for 18-22 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
9. Let cool for 10 minutes before serving.
   

Tips

• Resist the urge to overmix. A shaggy dough makes the most tender scones.
• If using blueberries, fold them in gently to keep them from bursting.
• Chopped chocolate creates better melty pockets than chocolate chips.
• These are best served warm the day they're baked but reheat beautifully in a toaster oven.