These light and fluffy herbed cottage cheese scones are a welcome accompaniment to your signature egg dish at brunch, or a simple roast chicken for dinner. Feel free to switch up the herbs with your favorites.
Preheat oven to 450°F; line a sheet tray with parchment paper.
In a large bowl, sift together flour, baking powder and salt. Using a pastry cutter or two knives, cut cold butter into the flour mixture until the butter is no bigger than the size of peas.
Add the minced herbs and toss to evenly distribute. Add the cottage cheese and mix, adding milk if needed, to form a soft and cohesive dough.
Turn dough out onto a floured work surface and pat out to 1-inch thickness. Fold the dough in half over itself, then again in half over itself. Pat out to 1-inch thickness and repeat double-folding and patting out 2 more times.
Pat the dough out for a final time to a circle, 1-inch thick. Using a floured 2-inch round cutter, punch out individual scones and transfer to the prepared sheet tray. Dough can be refolded and patted out as needed.
Brush the tops of each scone with melted butter, if desired. Bake until tall, fluffy and browned, 15-20 minutes. Serve hot.
