Broccoli and Cottage Cheese Scones (Wheat free/Gluten free)

Total madness this weekend. I planned to do a vlog with Miss K. Just as we were ready to go J-boy woke from his “not long enough but I’m teething” nap. Not impressed. I’ve learnt that cooking with 2 kids is much harder than cooking with 1. You need 6 hands.  But he joined us anyway. He likes cooking with mummy…. because it means he gets to stick his fingers in things, make a mess and eat! If you don’t involve your kids in the cooking I’d really encourage you to try it out. It’s not always the quickest, tidiest or least stressful way to do things, but Miss K now has a lot of basic cooking skills under her belt and it’s a fun activity for her. 

Cottage cheese. I must admit I’ve never been a huge fan on it, the texture is not to my liking and it isn’t quite creamy or cheesy enough. However my children love it, I am pretty sure they would eat a whole pot between them.  Where it comes into it’s own for me is in cooking. It works well in pasta dishes and can be used to make a super fast lasagne sauce. Post on that one to come. 

So in this post we used cottage cheese in savoury scones. These were a big hit for lunches this week. 

Broccoli and Cottage Cheese Scones
Yields 15
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
98 calories
14 g
9 g
4 g
2 g
2 g
52 g
30 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
52g
Yields
15
Amount Per Serving
Calories 98
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 9mg
3%
Sodium 30mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 1g
Protein 2g
Vitamin A
5%
Vitamin C
30%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 230g rice flour (or plain flour)
  2. 60g butter
  3. 100g cottage cheese
  4. 80ml water
  5. 2 tsp baking powder
  6. 1/2 head broccoli finely chopped
Instructions
  1. Rub the butter into the flour, to make fine breadcrumbs.
  2. Now add the baking power and cottage cheese and broccoli, mix.
  3. Slowly add the water and mix to a dough.
  4. Roll out on a floured surface and cut into scones, about 1/4 inch thick.
  5. Bake in a preheated oven for 15-20 minutes.
beta
calories
98
fat
4g
protein
2g
carbs
14g
more
Dietitian UK http://www.dietitianuk.co.uk/

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