Protein Pumpkin Scones with Cottage Cheese Recipe

Introduction

These Protein Pumpkin Scones with Cottage Cheese offer a delightful balance of tender, fluffy texture and subtle autumn spice. Perfect for a cozy breakfast or an afternoon snack, they bring a nutritious twist with added protein and pumpkin flavor.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup cottage cheese, blended
• 1/2 cup pumpkin puree (canned)
• 1/3 cup salted butter, frozen for 10 minutes before using
• 1 egg white
• For maple glazing (optional):
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, vanilla protein powder, brown sugar, baking powder, and pumpkin pie spice.
3. Step 3: Add the blended cottage cheese and pumpkin puree to the dry ingredients. Mix with a spatula, then use your hands to bring the dough together until chunks form.
4. Step 4: Grate the cold butter into the dough gradually. Knead with your hands to evenly incorporate the butter, which helps create light, airy pockets in the scones.
5. Step 5: Lightly flour your work surface and transfer the dough onto it. Form the dough into a ball.
6. Step 6: Roll the dough out with a rolling pin to an 8-inch diameter. The dough will be sticky, which is normal.
7. Step 7: Cut the flattened dough into 8 triangular pieces using a sharp knife.
8. Step 8: Arrange the scone triangles on the prepared baking sheet, spacing them slightly apart.
9. Step 9: Whisk the egg white in a small bowl and brush it over each scone to promote browning.
10. Step 10: Bake the scones for 18 to 22 minutes, until golden brown. Remove from the oven and allow to cool.
11. Step 11 (optional): For a sweet finish, whisk together the maple syrup and powdered sugar, then drizzle over the cooled scones before serving.

Tips & Variations

• Use cold butter to ensure fluffy, flaky scones with lovely texture.
• Try substituting pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you don’t have the blend on hand.
• For added richness, sprinkle some chopped nuts or dried cranberries into the dough before shaping.
• To make these vegan, replace cottage cheese with a plant-based yogurt and use a flax egg instead of the egg white.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a warm oven for about 5 minutes to restore freshness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it is fully cooked and well-drained to avoid excess moisture in the dough.

What does the cottage cheese do in this recipe?

Cottage cheese adds moisture and protein, giving the scones a tender crumb and boosted nutritional value without overwhelming the pumpkin flavor.

Protein Pumpkin Scones with Cottage Cheese Recipe

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4.8 from 116 reviews

Delicious and protein-packed pumpkin scones made with cottage cheese and vanilla protein powder. These scones are moist, flavorful, and perfect for a healthy breakfast or snack. The addition of pumpkin puree and pumpkin pie spice gives them a warm autumn flavor, and the optional maple glaze adds a touch of sweetness.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Scones

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup blended cottage cheese
• 1/2 cup canned pumpkin puree
• 1/3 cup salted butter, frozen for 10 minutes before using
• 1 egg white

Maple Glazing (optional)

• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to ensure the scones bake evenly and don’t stick.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, vanilla protein powder, brown sugar, baking powder, and pumpkin pie spice. Stir well to distribute all the ingredients evenly.
3. Add Wet Ingredients and Form Dough: Add the blended cottage cheese and pumpkin puree to the dry ingredients. Start mixing the dough using a spatula, then use your hands to combine until chunks of dough start to form.
4. Incorporate Butter: Grate the cold frozen butter into the dough gradually. Knead the dough with your hands, working the butter evenly throughout. This technique helps create pockets that make the scones airy.
5. Shape Dough: Lightly flour a clean surface and transfer the sticky dough onto it. Form the dough into a ball, then use a rolling pin to flatten it into an 8-inch wide circle. Note that the dough will be sticky, which is normal.
6. Cut Scones: Using a knife, cut the dough into 8 equal triangles and place each piece on the prepared baking sheet, spacing them apart.
7. Brush with Egg White: In a small bowl, whisk the egg white and brush it over the top of each scone to help them brown beautifully while baking.
8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the scones turn golden brown. Remove from the oven and let them cool on the baking sheet.
9. Prepare Maple Glaze (Optional): In a small bowl, whisk together the maple syrup and powdered sugar until smooth. Drizzle the glaze over scones before serving for an extra touch of sweetness.

Notes

• The dough will be sticky, so flour your hands and the rolling surface as needed to manage it.
• Freezing the butter before grating helps create flakier scones with tender pockets.
• For a dairy-free version, substitute cottage cheese and butter with suitable alternatives, though texture will vary.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• The optional maple glaze adds sweetness, but you can also enjoy the scones plain or with your favorite jam.

Keywords: pumpkin scones, protein scones, cottage cheese, pumpkin puree, healthy breakfast, pumpkin spice, baked goods, autumn recipe