Oatmeal Cottage Cheese Scones {Slimming World Friendly}

5 from 12 votes

Oatmeal Cottage Cheese Scones {Slimming World Friendly}

Here's my delicious wholesome cottage cheese scones recipe. They're made using fat-free cottage cheese, oat flour from rolled oats and sugar-free lemonade for a very subtle sweet taste. At around ⅓ of the calories, they're perfect for a healthier cream tea as well as a savory cheese scone.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: british

Keyword: cottage cheese, cream tea, oat flour, scones

Servings: scones

Calories: 114kcal

Author: Vikkie Lee

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

Metric - US Customary

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.

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

Nutrition