This delicious and wholesome cottage cheese scones recipe is made using fat-free cottage cheese, oat flour from rolled oats, and sugar-free lemonade for a very subtle sweet taste.
And the best part is that they're also around ⅓ of the calories, making them perfect for a healthier cream tea for scone lovers as well as a savory cheese scone.
A few years ago, I shared some cheese and onion smash style muffins with leftover potatoes. They were yummy, great with soups and I made a batch for the freezer, which lasted me a while.
But ever since, I've been thinking about developing fat free scones (or low fat) for a healthy cream tea option. I've also since developed a fascination for 3 ingredient lemonade scones.
But with self-raising flour not included on an unofficial Slimming World allowance, these are instead 4 ingredient lemonade cheese scones with additional baking powder. There's one catch, though - you need a blender or food processor.
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✔️ Why You'll Love This Recipe
Here's a few different reasons why we think you'll love these delicious scones using old-fashioned oats!
- Easy to customise
- Naturally gluten free oat scones
- An easy recipe that doesn't need eggs
- No rubbing cold butter into scones to make coarse crumbs
- Its whole grain taste makes it ideal as a sweet or savory scone
- A simple recipe made with cheap, easily accessible ingredients
- Higher in protein and fibre, making them great for a low calorie diet
- Made without confectioners' sugar so they're kinder on the teeth and more suitable for diabetics
- Each scone uses 25g of oat flour, making them perfect unofficial Slimming World scones
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions, and daily values at the bottom of this post.
Oats - it doesn't matter if you're using smaller quick oats, or jumbo old fashioned oats as they'll be milled in a food processor or blender into a fine flour. You could use Bob's Red Mill whole grain oat flour, or try Ready Brek
Cottage cheese - fat free or full fat if preferred and blended until it is smooth instead of using melted butter or other fats. Or use plain yogurt, or Greek yogurt which works great
Lemonade - I use fizzy sugar-free lemonade which creates enough sweetness while also being teeth-friendly. It also helps the oatmeal scones rise a little and is inspired by lemonade scones, often found in Australia
Baking powder - also helps bind this oatmeal scone recipe with a gentle rise along with the acidity in the lemonade
Additional: butter, jam, or fresh fruit and clotted cream for serving if you wish
📋 Instructions
1. Pre heat oven to 160c fan / 180c conventional / gas mark 4 / 350F and line baking tray with a silicone mat or parchment paper.
Then blitz the oats in a blender or food processor until fine.
Then transfer them to a large mixing bowl along with the baking powder.
2. Now blitz the cottage cheese until smooth or use a fat-free yogurt which should work.
Then add to the dry ingredients.
3. Pour in the rest of the wet ingredients (the lemonade) into the flour mixture.
4. Mix with a spatula. Note: the scone dough should be a bit sticky.
5. Turn to the dough onto a lightly floured surface. No need to use a pastry cutter to combine flour.
Then pat dough down until it is 1" thick and dip a 6cm diameter (2.5") drinking glass or scone cutter into some flour before cutting the scones.
6. Space them out on the prepared baking sheet.
Then bake scones in the oven for 20 minutes until slightly golden brown and allow to cool on a wire rack to harden.
Tip: for perfect results, avoid over mixing the dough in a mixer, which may knock any air out.
👩🍳 Substitutions
If you want to swap some of the ingredients for dietary reasons, here are some recommendations you could try and still produce a great recipe:
- Oat flour - if you don't want to mill old-fashioned rolled oats into flour, you can swap for all purpose flour (plain), whole wheat flour, or self raising flour but don't use the baking powder. Also, our recipe card nutrition facts will differ
- Lemonade - if you don't have lemonade, you could swap it with sparkling water mixed with lemon juice, lemon or orange zest, and a pinch of sugar free powdered sugar for sweetness
- Cottage cheese - you could swap for other flavours, such as cottage cheese with chives, or use Greek yogurt, plain, ricotta or buttermilk
- Baking powder - ensure it is gluten free if needed, or swap for bicarbonate of soda
⚖️ Variations
Here are a few different combinations to add extra flavour and more texture to turn it into a really great scone recipe you won't forget!
- Seedy - mix in some nuts and seeds for extra nutrition
- Fruity - make oatmeal raisin scones by mixing a handful of golden raisins or sultanas into the mix, or try hydrated strawberries for strawberry scones
- Chocolatey - add a handful of milk chocolate chips
- Cheese scones - add a teaspoon salt and mix in remnants of cheese from a cheeseboard, and top with grated Cheshire cheese or parmesan before baking which I've often done after following Delia Smith's buttermilk scones along with adding ½ teaspoon of mustard powder
- Deluxe - if you want to add some indulgence, you could mix in brown sugar, half a cup sugar, or drizzle with a maple glaze
- Honey scones - stir in 2-3 tablespoon of honey or pure maple syrup for extra sweet and moist scones
You can also find my oatmeal cookie recipe here using a butter mixture
🔪 Equipment
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- Blender
- Measuring spoons
- Large bowl for mixing
- Measuring jug
- Weighing scales
- silicone baking mat
- baking tray
- Pastry blender (if you don't want to get your hands dirty)
❄️ Storage
Storing - we prefer eating these baked scones once they've cooled, but they can be stored in an airtight container at room temperature for up to 3 days.
Freezing - once they've cooled to room temperature, they can be stored in a freezer-safe container or wrapped in aluminum foil and frozen for up to 3 months. Then defrost overnight before eating.
Heating - If you want to enjoy them warm, you can microwave until piping hot, slice and toast under the grill, pan fry in butter or bake in the oven on a cookie sheet.
💡Pro Tips
- If this is your first time making them, I recommend making them plain first to get an idea of how you might like to add different flavours next time
- When mixing the dough, for best results, stop when it's only just combined as you want to keep as much air in the recipe from the fizzy lemonade to rise
- If you don't have a cookie cutter, shape the soft dough into an 8-inch circle and slice it into 10 wedges or less with a sharp knife. Then place wedges scattered on a parchment-lined baking sheet and bake.
- If you prefer a better rise, then try a mix of oat flour and self raising flour
🍽️ Serving Suggestions
Jam: enjoy with homemade jam, or diabetic jam such as Stute No Added Sugar Strawberry Jam along with clotted cream, or quark alternative for an afternoon tea treat or as breakfast scones.
Juicy berries: serve with unsalted butter and sliced fresh berries like strawberries or raspberries and whipped cream
Country gravy with southern biscuits: for an American scones twist, enjoy as part of a cottage cheese biscuits and gravy recipe.
Stew: place them on top of your favourite stew or casserole for as cottage cheese dumplings.
Soup: Buttered and dipped into a good bowl of soup, or crumbled on top.
Pudding: slice and bake with homemade custard, dried fruit for a low sugar free bread and butter pudding
Cheese: enjoy with slices of cheese, cream cheese spread or dip into some melty cheeses such as baked camembert
❓ FAQ
Yes, if you don't have cottage cheese to hand, then baking cheese scones with yogurt is fine.
Although we're using oat flour scones, they still have a fair bit of carbs in them. If you want to use this recipe as is, then have a read here of how opting for full fat (cottage cheese) with porridge is associated with a lower risk of diabetes.
*The above study was actually one of the main reasons I stopped eating porridge with water, assuming low fat was the best diet. However, you could play around with the oat flour and use a mix of coconut and almond flour instead, which I'm yet to try!
A normal cheese scone can vary from around 250-300 calories, which is similar to an all butter scone.
However, these blended oat cottage cheese scones work out at approximately 114 calories each with just 2g of fat and 18g each of carbohydrates.
No! Traditionally, lemonade scones are made with sugary and fizzy lemonade. I've also found, but can't find the official source, that lemonade scones originate from Australia.
Something I haven't tried yet and believe will work is to mix unblended cottage cheese and the oat flour in a stand mixer with a paddle attachment until smooth. Watch this space, or let me know in the comments!
➕ More Cottage Cheese Recipes
Looking for more ways to use cottage cheese? Why not try these?
🍽️Pairing
Here are a few recipes that are great for spreading on scones or dipping:
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📖 Recipe
Oatmeal Cottage Cheese Scones {Slimming World Friendly}
Equipment
Ingredients
- 250 g porridge oats blended to a powder
- 250 g cottage cheese fat free, blended
- 100 ml sugar free lemonade
- 2 teaspoon baking powder
Instructions
- Preheat the oven at 160c fan / 180c conventional / gas mark 4 / 350F.
- Blitz the oats in a blender or food processor and transfer to a mixing bowl along with the baking powder.
- Then, blitz the cottage cheese until smooth, or use a fat-free yogurt which should work and add to the scone mixture.
- Pour in the sugar free lemonade and mix the cottage cheese and oatmeal with a spatula, which should be a bit sticky.
- Turn to a lined baking tray with a silicone mat or greaseproof paper and squish with your hands until smooth. *You may need to dust the surface with flour.
- Press down the cottage cheese scone dough to 1" thick.
- Dip a 6cm diameter drinking glass or scone cutter into some flour before cutting scones.
- Bake in the oven for 20 minutes until slightly golden and allow to cool to harden.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- If this is your first time making them, I recommend making them plain first to get an idea of how you might like to add different flavours next time
- When mixing the dough, for best results, stop when it's only just combined as you want to keep as much air in the recipe from the fizzy lemonade to rise
- If you don't have a cookie cutter, shape the soft dough into an 8-inch circle and slice it into 10 wedges or less with a sharp knife. Then place wedges scattered on a parchment-lined baking sheet and bake
- If you prefer a better rise, then try a mix of oat flour and self raising flour
Nancy
Hi, how many syns in these?
Sarah
Wow, these were amazing! I added cinnamon, raisins, as well as some walnuts and seeds. Thank you for the fantastic recipe.
Vikkie Lee
That sounds delicious! I'll have to try that next time 😋 Glad you enjoyed them 😊
Anonymous
I made these today mixture was very runny?
Vikkie Lee
Hi, sorry to hear that! Did you blitz the oats into a fine flour?
Dawn
Hi Vicky could you put the dough in silicone muffins cases?
Vikkie Lee
Yes, I'm positive you can as they were fine with my similar cheese and onion muffins.
Doreen C m dower
I don't usually buy any oats as I find it difficult not to eat too much..
My friend made some and delicious.
How can I make them without oats. Thank so much
Doreen
Vikkie Lee
Hi, you could swap the ground oats for plain flour or self raising, minus the baking powder 🙂