How to Make Cheese Scones in the Oven
- Preheat the oven. Heat to 200°C (180°C fan/gas mark 6). Lightly mist a baking tray with cooking spray or line it with baking parchment.
- Blend the wet ingredients. In a large bowl, whisk the eggs with half the cottage cheese. Add the remaining cottage cheese and stir or blend until fairly smooth.
- Season. Stir in the salt, black pepper and mixed herbs.
- Make the mixture. Fold in the dry instant mashed potato flakes, baking powder and grated reduced-fat Cheddar. Mix until combined, then leave for a few minutes so the flakes can absorb the moisture.
- Shape eight scones. Divide the mixture into 8 equal portions. With lightly dampened hands, shape into small rounds and arrange them on the prepared tray, leaving space between each one. The mixture may be softer than traditional flour-based scone dough.
- Bake. Cook for approximately 20–25 minutes, until golden, set and cooked through. If your scones are larger or particularly moist, they may need a little longer.
- Cool and serve. Leave on the tray for 5 minutes, then transfer to a wire rack. Serve warm or allow to cool completely before storing.
Can You Cook These Cheese Scones in an Air Fryer?
Yes, you can try cooking small portions in an air fryer, although the original oven method is the more reliable starting point for this moist mixture. Preheat to around 180°C if your model recommends preheating. Place the shaped scones in a single layer on an air-fryer-safe liner or tray, leaving room for air to circulate. Begin checking after 12 minutes and continue cooking as needed until golden and set throughout. Cooking time varies by appliance and scone size. Do not use loose baking parchment during preheating, and follow your air fryer’s instructions.
Tips for the Best Texture
- Measure the potato flakes dry: adding prepared mash changes the moisture balance.
- Allow the mixture to stand briefly: this gives the flakes time to absorb the liquid.
- Make equal-sized portions: eight small scones will cook more evenly than a mixture of large and small ones.
- Avoid overbaking: take them out when golden and set; overcooking may make them dry.
- Check your ingredients: the saltiness and texture of cottage cheese and instant mash vary between brands.
What to Serve with Cheese Scones
These savoury scones are delicious with sliced tomatoes, cucumber, salad leaves or a spoonful of plain cottage cheese. For another simple lunch idea, see our easy healthy chicken quesadillas. If you enjoy baking savoury snacks, try our savoury muffins with Greek yoghurt.
Storage and Reheating
Because these scones contain eggs and cottage cheese, cool them promptly and store in a covered container in the fridge. Eat within 2 days. Reheat until piping hot throughout, or enjoy chilled if stored safely. For longer storage, freeze cooled scones individually for up to 2 months; defrost in the fridge before reheating.
Frequently Asked Questions
Are these cheese scones really low in calories?
They use reduced-fat cheese and fat-free cottage cheese, but the exact calories depend on the brands used and how evenly the mixture is divided. No verified calorie figure is provided here, so check your ingredient labels if you need a precise calculation.
Can I use ordinary cottage cheese?
Yes. Plain fat-free cottage cheese can work, but add a little extra dried chive or onion seasoning to replace the flavour of the onion-and-chive variety.
Why is my scone mixture sticky?
Cottage cheese varies in moisture content. Let the mixture rest for a few minutes after adding the dry potato flakes, and shape with damp hands. The dough will not feel like a traditional flour-based scone dough.
Can I make larger scones?
Yes, but the recipe will make fewer than eight and the baking time may increase. Check they are set all the way through before serving.
