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Tender pumpkin scones with cottage cheese to give you a protein boost. This easy fall recipe is perfect when you want something sweet for your cold autumn evenings.
You know I love a warm cup of freshly brewed tea, especially during a cold autumn evening. But a cup of tea is not complete without a perfect, delicious scone.
What if I told you there is a way for you to have all the flavors of fall, but with a boost of protein to help support your protein goals?
These high-protein pumpkin scones with cottage cheese transform these traditional treats into a protein-rich delight without compromising on that tender, buttery texture we all love.
One of the things I don’t like about traditional scones, even though they are delicious, is that I’m hungry about an hour after eating them.
This is not great when I’m trying to stay on top of my health goals.
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Pin ItBut, the combination of cottage cheese and protein powder creates a more satisfying treat that actually fuels your day.
Whether you are meal prepping for a busy morning or treating yourself to an afternoon snack, these scones are indulgent and give you those autumn flavors in every bite.
Ingredients and Substitutes
All-purpose flour (2 cups) – You can use a gluten-free flour if you want to make gluten-free scones.
Vanilla protein powder (1/4 cup) – While I recommend using vanilla protein powder, you can use unflavored protein powder if that is all that you have. Now, if you go for the unflavored, I recommend adding a bit of vanilla extract to the mix.
Brown sugar (1/3 cup) – Replace with coconut sugar or use a sugar-free alternative.
Baking powder (2 tsp)
Pumpkin pie spice (1 tbsp) – If you don’t have pumpkin spice, make your own by mixing cinnamon, nutmeg, ginger, and cloves.
Cottage cheese, blended (1 1/4 cup) – For a dairy-free alternative, you can use blended silken tofu.
Pumpkin puree from a can (1/2 cup) – You can also try using fresh pumpkin puree by roasting and blending pumpkin.
Salted butter, freeze for 10 minutes before using (1/3 cup) – Swap with ghee, coconut oil, or plant-based butter for a vegan option.
Egg white (1)
Maple Glazing (optional)
Maple syrup (1 tbsp) – Use sugar-free maple syrup if you want to reduce the sugar content.
Powdered sugar (1 tbsp)
How to Make High Protein Pumpkin Scones with Cottage Cheese
Step 1. Preheat your oven to 400°F and prepare a baking sheet, lining it with parchment paper. Grab a large bowl and add the flour, protein powder, brown sugar, baking powder, and pumpkin spice.
Step 2. Give all the ingredients a good stir.
Step 3. Add the cottage cheese and pumpkin puree.
Step 4. Grab a spatula and start mixing the batter.
Step 5. When it starts to get too complicated, use your hands.
Step 6. Add the cold butter into the dough.
Step 7. Start kneading the dough with your hands, always making sure to mix the butter evenly. This is a very important step since it will create all those delicious pockets we love in the scones.
Step 8. Flour the surface with a bit of flour and place the dough on top. Grab a rolling pin and flatten to dough to create a circle that’s 8-inches wide.
Step 9. Cut the circle into 8 triangles.
Step 10. Transfer each piece to the baking sheet. Make sure you leave enough space in between them since they are going to grow.
Step 11. In a small bowl, whisk the egg white and brush each scone with it.
Step 12. Place the scones in the oven and bake for 18-22 minutes until they are golden brown. When they are cooked, remove them from the oven and let them cool down.
I recommend whisking some maple syrup and powdered sugar and drizzling each scone with this glaze.
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Pin ItHow I Would Modify This Recipe
- Keto-Friendly: Replace flour with almond flour and use a sugar-free sweetener instead of brown sugar.
- High Protein: Add an extra tablespoon of protein powder and reduce the flour a bit.
- Chocolate Flavor: Add some dark chocolate chips to the batter if you want a chocolatey flavor.
My Tips & Tricks
- Keep The Butter Frozen: Grating frozen butter directly into the dough creates the flaky layers that make scones so irresistible.
- Don’t Overmix: Handle the dough just enough to bring it together. Overmixing can develop the gluten and create tough scones.
- Chill Before Baking: If your dough becomes too warm, place it in the fridge for 15 minutes before shaping and cutting.
My Storage Tips
Place any leftover scones in an airtight container and keep them at room temperature for up to 3-4 days. If you want to keep them for longer, place them in the fridge for up to 7 days.
If you want to keep them for longer, wrap individual scones in plastic wrap and freeze them for up to 3 months.
When you are ready to have them, thaw at room temperature and place them back in the oven at 300°F for 5-7 minutes to bring them back to life.
Other Fall Dessert Recipes
High Protein Pumpkin Scones with Cottage Cheese
Cals: 236 Protein: 10 Carbs: 27 Fat: 9.5
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 from a can
- 1/3 cup salted butter freeze for 10 minutes before using
- 1 egg white
Maple Glazing (optional)
- 1 tbsp maple syrup
- 1 tbsp powdered sugar
Instructions
- Preheat the oven 400F and line a large baking sheet with parchment paper.
- In a large bowl, combine flour, protein powder, brown sugar, baking powder, and pumpkin pie spice.
- Add in the cottage cheese, pumpkin puree and start mixing the dough with spatula. Then, mix with your hands until chunks of dough form.
- Now, grate the cold butter into the dough, little by little, and knead the dough with your hands to push the butter into the dough evenly. It will later create the pockets inside the scones that will make them more airy.
- Flour the surface with a little bit of flour and transfer the dough onto it. Form a ball.
- Using a rolling pin, flatten the ball until it’s 8 inches wide. The dough will be very sticky, it’s normal.
- Cut the dough into 8 triangles using a knife.
- Place each piece onto the baking sheet. Space them out.
- In a small bowl, whisk egg white and cover each scone with it.
- Bake in the oven for 18-22 minutes until the scones are golden brown. Remove from the oven and let them cool down.
- Optional: In a small bowl, whisk together maple syrup and powdered sugar. Drizzle each scone with the glazing before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
