These Pumpkin Cottage Cheese Scones are a cozy treat that’s perfect for fall mornings! Flaky, tender, and infused with warm pumpkin spice, these scones are surprisingly easy to make. Trust me, you’ll love the unique texture and flavor that cottage cheese brings to this recipe!

Why You’ll Love This Recipe

  • Unique Texture: Cottage cheese adds a delightful tenderness and moisture to the scones.
  • Warm Fall Flavors: Pumpkin puree and pumpkin pie spice create a comforting taste.
  • Easy to Make: Simple steps and minimal prep time make these scones a breeze.
  • Perfect for Any Occasion: Enjoy them for breakfast, brunch, or a cozy afternoon snack.

pumpkin cottage cheese scones

Ingredients

  • All-Purpose Flour: Provides the base structure for the scones.
  • Cane Sugar: Adds sweetness and balances the spice.
  • Baking Powder: Helps the scones rise and become light.
  • Pumpkin Pie Spice: Infuses the scones with warm, aromatic flavors.
  • Cottage Cheese: Adds moisture and a unique tenderness.
  • Pumpkin Puree (Drained & Blotted): Brings pumpkin flavor and moisture, with excess liquid removed.
  • Salted Butter (Very Cold): Creates flaky layers in the scones.
  • Egg/Egg White: Adds moisture and helps bind the ingredients.
  • Maple Syrup: Forms the base of the sweet glaze.
  • Icing Sugar: Sweetens and thickens the maple glaze.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Pumpkin Cottage Cheese Scones

Step 1: Prep the Oven and Dry Ingredients

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and pumpkin pie spice.

Step 2: Combine Wet Ingredients

Add cottage cheese and pumpkin puree to the dry ingredients. Stir with a spatula, then use your hands to form a chunky dough.

Step 3: Incorporate Cold Butter

Grate cold butter over the dough and quickly incorporate it with your hands. Tear the dough and push the butter in.

Step 4: Shape and Cut the Scones

Transfer the dough to a floured surface, shape into a ball, and roll into an 8-inch circle. Cut into 8 triangles and place on the baking sheet.

Step 5: Bake the Scones

Whisk an egg or egg white with water and brush over the scones. Bake for 22 minutes, or until golden brown.

Step 6: Glaze and Cool

Whisk maple syrup and icing sugar. Drizzle over cooled scones and let the glaze solidify for 30 minutes.

Pro Tips for Making the Recipe

  • Drain and blot the pumpkin puree to prevent soggy scones.
  • Keep the butter very cold for flaky layers.
  • Don’t overwork the dough; handle it gently.

How to Serve Pumpkin Cottage Cheese Scones

  • Enjoy warm with a cup of coffee or tea.
  • Serve as a delightful breakfast or brunch treat.
  • Perfect for fall gatherings and holiday celebrations.

Make Ahead and Storage

Storing Leftovers

Store under a linen towel for 24 hours, then in an airtight container for 2 more days. Freeze after.

Freezing

Freeze in an airtight container or Ziploc bag for up to 3 months. Thaw on the counter or reheat in the microwave, air fryer or oven.

FAQs

1. Why do I need to drain the pumpkin puree?

Draining the puree removes excess moisture, preventing the scones from becoming too soft or muffin-like.

2. Can I use a different type of sugar?

Yes, you can use regular granulated sugar or brown sugar instead of cane sugar.

3. How do I keep the butter cold?

Freeze the butter for 10 minutes before grating and work quickly to incorporate it into the dough.

4. Can I add other flavors to the scones?

Absolutely! Add chocolate chips, nuts, or a sprinkle of cinnamon sugar on top before baking.

These Pumpkin Cottage Cheese Scones are a delightful twist on a classic treat, bringing warmth and comfort to every bite! Simple to prepare, uniquely textured, and full of fall flavor, this recipe is perfect for cozy mornings, festive gatherings, or a special treat anytime. Enjoy the perfect balance of flaky and tender scones with every delicious bite!

Print
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Pumpkin Cottage Cheese Scones Recipe

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  • Author: Stacy Corbo
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Pumpkin Cottage Cheese Scones are a delightful fall treat, combining the warmth of pumpkin spice with the subtle tang of cottage cheese. They’re flaky, chewy, and perfect for a cozy breakfast or afternoon snack. With a simple maple glaze drizzled on top, these scones are a delicious and comforting way to enjoy the flavors of autumn.

Ingredients

Units Scale

For the Pumpkin Scones:

  • 2 cups all-purpose flour, measured correctly, plus more for dusting
  • 1/2 cup cane sugar or regular sugar
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 cup cottage cheese (I used 2%)
  • 1/2 cup pumpkin puree, drained & blotted (see notes)
  • 1/3 cup salted butter, very cold, freeze for 10 minutes (80 grams)
  • 1 egg or egg white

For the Maple Glaze:

  • 2 tablespoons maple syrup
  • 2 tablespoons icing sugar

Instructions

  1. Prepare Oven and Baking Sheet:
    1. Preheat oven to 400°F (200°C).
    2. Line a large baking sheet with parchment paper. Set aside.
  2. Combine Dry Ingredients:
    1. In a large bowl, add flour, sugar, baking powder, and pumpkin pie spice.
    2. Whisk well to combine.
  3. Add Cottage Cheese and Pumpkin Puree:
    1. Add cottage cheese and pumpkin puree to the bowl.
    2. Stir with a spatula and then mix with your hands until almost a ball of dough forms, but still in chunks.
  4. Incorporate Butter:
    1. Grate the cold butter on a box grater over the bowl with the dough.
    2. Quickly incorporate the butter with your hands. (Tear the dough into pieces and push butter in between.)
  5. Shape and Cut Scones:
    1. Transfer the dough onto a floured surface.
    2. Shape into a ball and then roll with a rolling pin into a circle about 8 inches wide, flat on top and even on the edges.
    3. Using a pizza cutter or chef’s knife, cut into 8 triangles.
    4. Separate the triangles carefully and transfer them onto the prepared baking sheet, spacing them out.
  6. Egg Wash and Bake:
    1. In a small bowl, whisk the egg (or egg white) with a bit of cold water.
    2. Brush the egg wash on top of each scone.
    3. Bake for 22 minutes, or until golden brown.
  7. Make Maple Glaze:
    1. Remove the scones from the oven and let them cool.
    2. In a small bowl, whisk maple syrup and icing sugar until smooth.
    3. Drizzle the glaze over the cooled scones and let it solidify for about 30 minutes.
  8. Serve:
    1. Enjoy!

Notes

  • Store: Store under a linen towel for the first 24 hours. Keep in an airtight container for 2 more days. After that, freeze them.
  • Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300°F (150°C) until warmed through.
  • Blotted Pumpkin Puree: It’s best to remove moisture from pumpkin puree so scones do not turn out more like muffins but rather flaky and chewy. Measure out pumpkin, let it sit for a minute and then drain its liquid as much as possible. Then grab a few paper towels and press on top of puree to absorb moisture.
  • Too Hot or Prepping Too Long: If you think your butter could warm up too much, place the ball of dough before slicing or sliced and unbaked scones on a baking sheet in the fridge for 10 minutes.

Nutrition

  • Serving Size: 1 scone
  • Calories: 250kcal
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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