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1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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2. In a large bowl whisk together the whole wheat flour, baking powder, fine sea salt, garlic powder, and black pepper until well combined.
1.8 cup Whole wheat flour,
2 tsp Baking powder,
0.8 tsp Fine sea salt,
0.5 tsp Garlic powder,
0.2 tsp Black pepper
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3. Cut the cold unsalted butter into small cubes, add to the flour mixture, and use a pastry cutter or fingertips to rub it in until the mixture looks like coarse crumbs with some pea-size bits of butter remaining.
0.2 cup Cold unsalted butter
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4. In a medium bowl stir together the cottage cheese, plain Greek yogurt, and honey until mostly smooth, leaving some small curds.
1.2 cup Cottage cheese (4% or 2% curd),
0.2 cup Plain Greek yogurt,
1 tsp Honey
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5. Stir the fresh chives and grated sharp cheddar cheese into the flour mixture until they are evenly coated and dispersed.
0.5 cup Fresh chives,
0.5 cup Grated sharp cheddar cheese
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6. Add the cottage cheese mixture to the dry ingredients and gently fold together. Drizzle in the milk and continue folding just until a soft, slightly sticky dough comes together and no dry patches of flour remain; do not overmix.
2 tbsp Milk
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7. Turn the dough out onto a lightly floured surface, gently pat into a round about 1 inch thick, and tidy the edges with your hands. Using a sharp knife or bench scraper, cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
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8. Brush the tops of the scones lightly with the extra milk. Bake for 16 to 20 minutes, until risen, lightly golden on top, and deeper golden at the bottoms.
1 tbsp Extra milk (for brushing tops)
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9. Let the scones cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm, plain or with butter, alongside a veggie-packed meal.
By james