Protein Pumpkin Scones with Cottage Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut Scones: Using a knife, cut the dough into 8 equal triangles and place each piece on the prepared baking sheet, spacing them apart.
- 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.
- 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.
- 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
