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