Mini Cottage Cheese Scones

Ingredients:

2-1/2  cups white all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup butter cold, cut into 1/2 inch cubes
1 cup Humboldt Creamery organic cottage cheese
4 – 6 Tbsp Humboldt Creamery organic milk, as needed
1/2 stick melted butter

Directions:

1. Preheat oven to 450°F; line a baking sheet with parchment paper.
2. In a large bowl, sift together flour, baking powder, and salt. Cut cold butter into the flour mixture with a pastry cutter until the butter is small like peas.
3. Add the cottage cheese and mix, adding milk if needed to moisten, to form a soft and well mixed dough.
4. Place dough onto a floured work surface and pat out to about 1-inch thick. Next, fold the dough in half over itself, then again in half over itself again. Pat out to 1-inch thickness and repeat double-folding and patting out 2 more times.
5. Pat the dough out for a final time to a circle, about 1-inch thick. Using a floured 2-inch round cutter, cut out individual scones and transfer to the prepared baking sheet. Dough can be refolded and patted out again as needed.
6. Brush the tops of each scone with melted butter. Bake until tall, fluffy, and browned, 15 – 20 minutes. Serve hot.