Prep: 20 min This Pumpkin Scones recipe might be my new favorite way to use a can of pumpkin! My kids and I make these scones every year in the fall and it’s become one of our favorite fall traditions. Grating the cold butter is my secret to achieving bakery-style layers without any complicated techniques, and blending the cottage cheese into the dough makes for the best texture with a little more protein. If you’re looking for better-for-you scones that are perfect for chilly fall mornings, you’ll love this pumpkin cottage cheese version!
Better-Than-Starbucks Pumpkin Scones Recipe
I’m always tempted by the pumpkin scones at Starbucks once fall rolls around, so I wanted to create a homemade version with my protein-forward spin, using cottage cheese, of course!
Don’t be intimidated by the thought of making scones from scratch. I promise it’s a lot easier than it sounds! There’s no special equipment or complicated techniques required, and the entire batch is ready in about 40 minutes. I love to prep this recipe at the beginning of the week and keep these on hand for quick breakfasts or sweet afternoon treats. Topped with a pumpkin glaze, these scones feel like a coffee shop treat without the hassle of leaving the house. Pair one with a Biscoff latte, and you honestly have the perfect fall morning!
You’ll Also Love: Pumpkin Donut Bites
Why You’ll Love This Recipe
- Protein-Forward – Cottage cheese is blended right into the dough, adding extra protein while still delivering a classic taste and texture.
- Fall Flavors – Pumpkin puree, cinnamon, pumpkin pie spice, and maple syrup give every bite the best sweet, spiced, comforting flavor. And the drizzle on top takes it to a whole new level of delicious!
- Easy to Make – There’s no stand mixer or pastry cutter required! The dough comes together quickly with simple ingredients and minimal prep.
- Great to Prep Ahead – As written, this recipe makes up to 6 scones and stores well, so you can bake them ahead of time and enjoy them for several days.
RELATED: Healthy Pumpkin Bread
Ingredients
- Unsalted Butter
- Cottage Cheese – I recommend using full-fat cottage cheese (opens in a new tab) for the best taste and texture, but low-fat options will also work.
- Pumpkin Puree – This forms the base of the pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Sweeteners – I use a combination of maple syrup and dark brown sugar to sweeten the dough and add a delicious maple taste while keeping it soft and moist.
- Flour – I use all-purpose flour for the base of the dough. If needed, substitute a 1:1 all-purpose gluten-free flour to keep your pumpkin scones gluten-free.
- Baking Powder
- Spices – Pumpkin pie spice (opens in a new tab), cinnamon, and salt give the dough the best warm flavor.
- Egg – Brushed over the top, this helps the sugar stick and promotes browning.
- Sugar – A sprinkle of turbinado sugar adds extra sweetness and a pretty, sparkly appearance.
Glaze Options
You’ve got options when it comes to the drizzle!
Option 1 – Combine canned pumpkin puree, cottage cheese (opens in a new tab), maple syrup, cinnamon, and pumpkin pie spice (opens in a new tab). This version is creamier, on the thicker side, and adds even more protein to the scones.
Option 2 – Combine powdered sugar, pumpkin puree, pumpkin pie spice (opens in a new tab), and vanilla extract. This option is a thinner, more drizzly glaze.
Of course, you can also omit the drizzle topping completely. The scones are delicious on their own! But I love to include it for even more pumpkin flavor.
How to Make Pumpkin Scones with Cottage Cheese
This might be the easiest scone recipe EVER! All you need is a grater (opens in a new tab), a blender (opens in a new tab), a large bowl, and a baking sheet (opens in a new tab). Here’s how to make Pumpkin Scones from scratch:
- Prep the butter – Grate the butter over a plate, and transfer it to the freezer for later. This is key to creating tender, flaky scones!
- Blend the wet ingredients – Blend all the wet ingredients until smooth, and set the blender in the fridge.
- Combine the dry ingredients – Next, whisk the dry ingredients in a bowl. Then, add the grated butter and toss to coat it with the flour mixture. I like to use my fingers to press the butter into the mixture, creating pea-sized pieces! Just be careful not to overmix, or your scones won’t be as flaky.
- Prepare the dough – Pour the wet ingredients over the dry, and mix just until a shaggy dough forms.
- Shape – Transfer the dough to a floured work surface, and shape it into a large disc. Avoid kneading your dough! This can overwork it, causing the scones to be dense and tough. Slice the disc into six equal-sized wedges.
- Bake – Arrange the scones on a prepared baking sheet, and brush the tops with egg wash. Add a sprinkle of turbinado sugar, and bake just until the tops are lightly golden.
- Add the glaze – While the scones bake, combine your chosen glaze ingredients in a bowl. Then, drizzle the mixture over the slightly cooled pumpkin scones, and enjoy!
Tips
- Keep the butter cold. Cold butter is key to creating flaky layers. Grate it straight from the fridge, then place it in the freezer while you prepare the remaining ingredients. If the butter gets too warm, it can blend into the dough instead of melting in the oven and creating those little pockets of steam that give the scones their flaky texture.
- Don’t overmix the dough. Mix just until a shaggy dough forms. Overworking the dough can result in dense, tough scones instead of a light, tender texture.
- Embrace a slightly messy dough. It’s okay if the dough looks a little crackly or feels slightly sticky. Resist the urge to add too much extra flour or knead it until smooth!
- Work quickly. The goal is to keep the butter as cold as possible before the scones go into the oven. Have your baking sheet ready so you can shape, slice, and bake the dough right away.
- Leave space between each scone. The dough will expand slightly as the scones bake, so I recommend leaving at least 2 inches between each scone to prevent them from clumping together.
- Cool before glazing. Give the scones about 15 minutes to cool before adding the pumpkin glaze. Otherwise, it can melt and run right off.
RELATED: Pumpkin Cottage Cheese Waffles
Variations
Add chocolate chips. Fold mini or regular chocolate chips into the dough for a little extra sweetness. White chocolate chips would be delicious, too!
Add some crunch. Mix in chopped pecans or walnuts for extra texture and a nutty flavor.
Skip the glaze. For a less sweet option, leave off the glaze and enjoy the scones with just the crunchy turbinado sugar topping.
Add dried fruit. Fold in dried cranberries for a sweet-tart addition that makes these especially good for the holidays.
How to Store
Once cool, leftover pumpkin scones will keep fresh in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you add the cottage cheese drizzle, be sure to store the scones in the refrigerator. For longer storage, freeze the scones without the drizzle for up to 3 months!
To serve, thaw frozen scones in the fridge or on the counter. Enjoy at room temperature, or warm them in the microwave for just a few seconds before adding the drizzle and serving.
Healthy Pumpkin Recipes You’ll Love
- Pumpkin Overnight Oats
- Pumpkin Oatmeal Pancakes
- Pumpkin Oatmeal Cookies
- Gluten-Free Pumpkin Bars
- Healthy Pumpkin Ice Cream
- Pumpkin Crunch Squares
Can’t get enough pumpkin? Check out these 45+ healthy pumpkin recipes!
More Ways to Use Cottage Cheese
- Biscoff Cottage Cheese Cheesecake
- Cottage Cheese Coffee Cake
- Apple Streusel Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Brown Sugar Peach Cinnamon Rolls
- Cottage Cheese Brownie Cookies
Looking for more? Explore 35+ cottage cheese recipes!
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Pumpkin Cottage Cheese Scones
Equipment
Ingredients
For the Scones
- 6 Tablespoons unsalted butter (cold)
- 1/2 cup 4% cottage cheese (opens in a new tab)
- 2/3 cup canned pure pumpkin puree
- 2 Tablespoons maple syrup
- 1/3 cup packed dark brown sugar
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice (opens in a new tab)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg (beaten, for brushing)
- 1 Tablespoon turbinado sugar (for topping)
Glaze Option 1: Pumpkin Cottage Cheese Glaze
- 1/4 cup canned pure pumpkin puree
- 1/4 cup cottage cheese (opens in a new tab)
- 2 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (opens in a new tab)
Glaze Option 2: Pumpkin Powdered Sugar Glaze
- 2 Tablespoons powdered sugar
- 1 teaspoon canned pure pumpkin puree
- 1/4 teaspoon pumpkin pie spice (opens in a new tab)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Grate the cold butter onto a plate, then transfer it to the freezer while you prepare the remaining ingredients.
- Add the cottage cheese, pumpkin puree, maple syrup, and brown sugar to a blender. Blend until smooth, then refrigerate until ready to use.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Add the grated butter to the dry ingredients and toss until coated in flour. Use your fingers to work the butter into the dry ingredients until pea-sized pieces form. Be careful not to overmix.
- Pour the chilled pumpkin mixture over the dry ingredients. Stir with a rubber spatula or wooden spoon just until a shaggy dough forms. Do not overmix.
- Lightly flour a clean work surface. Transfer the dough to the surface and gently form it into a disk. The dough may be slightly sticky or crackly. Do not knead it.
- Shape the dough into a 6-inch circle, then cut it into 6 wedges. Gently reshape the wedges with your hands if needed.
- Arrange the scones on the prepared baking sheet at least 2 inches apart.
- Brush the tops with the beaten egg and sprinkle with turbinado sugar.
- Bake for about 20 minutes, or until the tops are lightly golden.
- Meanwhile, prepare your glaze of choice. For Glaze Option 1, add all of the ingredients to a blender and blend until smooth. For Glaze Option 2, whisk all of the ingredients together in a small bowl until smooth.
- Let the scones cool for 15 minutes, then drizzle with your desired glaze and serve.
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