High Protein Pumpkin Scones with Cottage Cheese

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High Protein Pumpkin Scones with Cottage Cheese

High Protein Pumpkin Scones with cottage cheese! Tender, buttery fall treat with warm spices & protein boost. Perfect for cozy autumn evenings with tea.

Prep Time15

Cook Time20

Rest10

Total Time45

Course: Snack

Cuisine: American

Keyword: High Protein Pumpkin Scones with Cottage Cheese

Servings: scones

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