These Starbuck’s copycat Pumpkin Cottage Cheese Scones are the perfect fall sweet treat for anyone who looks forward to the Starbucks pumpkin scone every fall but actually wants to feel good after eating them. We're talking soft, tender centers and delicious golden edges under a vanilla glaze, with around 8 grams of protein per scone. No eggs, no heavy cream, no gluten, and no compromise on that classic Starbucks taste and texture.
Honestly, this Starbucks copycat scone recipe came out of pure stubbornness. I wanted the classic Starbucks seasonal pumpkin scone, the real one with the yummy glaze on top, but I needed it gluten free and I wanted to eat one (or two) without that heavy, gross feeling that shows up twenty minutes later. My goal with this recipe was to end up with a tender crumb in the middle, golden (and a little crisp) on the edges, and no weird aftertaste from a protein powder. And I nailed it (not to brag or anything).
If you're a Starbucks copycat person like me, you know I have more recipes up my sleeve to share. My Kale & Mushroom Egg Bites (Starbucks Copycat Recipe) are the savory, high protein breakfast I make on repeat (no really, I had them this morning!), and the Espresso Brownies (Starbucks Copycat, Gluten Free Option) are for when I want the classic coffee shop treat at home without having to go inside for it. To go all the way with my favorite pumpkin season, you should make a batch of this Pumpkin Spice Syrup With Real Pumpkin for your morning latte, or don't skip my Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF), which you all went wild for already!
Why You’ll Love This Starbucks Copycat Pumpkin Scone Recipe
- It is gluten free. You don't have to miss out on everyone's favorite fall Starbucks treats just because of your dietary needs like being gluten free.
- It is freezer-friendly. You can freeze these scones either before or after you bake them. Now you can have fresh baked scones any time you want them (even if it isn't pumpkin season anymore).
- It is delicious & tastes like fall. I mean, let's face it, pumpkin and pumpkin spice is the taste of fall in every bite. If you love pumpkin anything like me, this high protein pumpkin cottage cheese scone is THE scone to make this fall season.
Pumpkin Cottage Cheese Scones Ingredients (and Substitutions)
For the pumpkin scones
- Gluten-free flour. Use any 1:1 gluten free flour with xanthan gum. I prefer Bob's Red Mill or King Arthur's 1:1 gluten free flour blend best.
- Baking powder. This leavening agent helps the scones rise properly.
- Pumpkin pie spice. A perfect addition to any pumpkin baked good recipe! This high protein breakfast or fall snack recipe has it all. If you don't like the combination of pumpkin spice, you can just add cinnamon for that spice flavor.
- Whipped Cottage cheese. The secret weapon for adding moisture and extra protein without drying out the crumb of the scone. Simply swap the cottage cheese in the pumpkin scone for a thick dairy-free yogurt for a dairy-free bread result.
- 100% Pure Pumpkin Puree. This gives the muffin the perfect pumpkin taste without anything added. Do not substitute for pumpkin pie filling.
- Coconut sugar. This recipe skips refined white sugar entirely by using coconut sugar, which adds a wonderful caramel-like depth that pairs perfectly with the spices.
- Frozen butter. Butter creates a light, tall, and flaky texture instead of a dense, heavy crumb. you want it frozen because frozen butter stays solid when being mixed with the dough.
For the vanilla glaze
- Milk. Milk adds liquid for the glaze. You can use any type of milk (dairy or non-dairy milk).
- Vanilla extract. Classic add-in for baked goods and in the frosting.
- Powdered sugar. If you want to continue the no refined sugar, powdered monk fruit will work great for this glaze as well!
Pumpkin Scones Step by Step Instructions
1. Preheat the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Whip the cottage cheese. Add the cottage cheese to a food processor and blend until completely smooth and creamy. Set aside.
3. Mix the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, baking powder, and pumpkin pie spice until well combined.
4. Add the wet ingredients. Add the whipped cottage cheese, pumpkin, and coconut sugar to the flour mixture. Stir with a spatula until a shaggy dough begins to form.
5. Bring the dough together. Use your hands to gently mix and fold the dough until it is almost completely combined.
6. Add the frozen butter. Using a box grater, grate the frozen butter directly into the dough. Gently fold and knead the dough just until the butter is evenly incorporated and the dough comes together. Avoid overworking it.
7. Shape the scones. Transfer the dough to a lightly floured surface. Gently shape it into an approximately 8-inch round disc.
8. Cut into wedges. Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, leaving a little space between each scone.
9. Bake. Bake for 16–20 minutes, or until the scones are set and lightly golden. Keep an eye on the bottoms toward the end of the baking time so they don't become too dark.
10. Make the glaze. While the scones bake, whisk together the milk, vanilla, and powdered sugar (or monk fruit) in a small bowl until smooth.
11. Glaze and serve. Allow the scones to cool slightly before drizzling the glaze over the top. Serve and enjoy!
Pumpkin Scones Expert Tips & Tricks
- Whip the cottage cheese thoroughly. Run your food processor until no visible curds remain. A smooth consistency blends seamlessly into the wet ingredients.
- Keep the butter as cold as you can. Freeze your butter beforehand (at least for 15 minutes before use), and grating it on a box grater means you get those little shreds distributed through the dough without warming it up in your hands. Frozen butter will melt as the dough bakes, creating a pocket that gives each scone that tender texture.
- Save the leftover pumpkin puree for more pumpkin baking. Instead of wasting the last of the pumpkin puree, go ahead and save the leftover puree for a different fall treat: pumpkin cottage cheese muffins with cream cheese frosting, pumpkin loaf with cream cheese frosting, pumpkin syrup for fall coffees (bye overpriced Starbuck's drinks!), or these pumpkin blondies.
- Chill the cut wedges if your kitchen is warm. Ten minutes in the fridge on the baking sheet before they go in the oven gives you a better rise.
Pumpkin Cottage Cheese Scones FAQs
What should the pumpkin scone dough look like?
This scone dough should hold together like biscuit dough (shaggy) but slightly stickier due to the cottage cheese and canned pumpkin.
Why should I use frozen butter instead of butter from the fridge?
The butter won't melt as much when you grate it using your warm hands and when you mix it into the rest of the dough. It also creates a flaky, tender scone texture by keeping the fat solid until it hits the hot oven.
Why should I grate the frozen butter?
When you grate the frozen butter, the fine shreds of frozen butter are much easier to work into the pumpkin scone dough.
If I am out of pumpkin pie spice, what should I use instead?
You can make your own pumpkin spice mix by mixing all of these into a bowl. I recommend making a bigger batch so you have more in future pumpkin baking this fall (because you and I both know you will want to bake more after making this recipe). This will make 1 tablespoon of pumpkin pie spice exactly.
- 1 ½ teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground cloves.
Will these taste like cottage cheese?
Nope! The whipped cottage cheese is used for moisture and protein, not for flavor in the scones.
Can I freeze these scones?
Yes! In fact, you can freeze these scones before AND after they are baked.
Before Baking: place them in a freezer-safe ziplock bag or airtight container for up to 4-6 months. Then when you are ready to bake them, pull them out and bake them from frozen for an additional few minutes.
After Baking: once the scones are cooled, place them in a freezer-safe ziplock bag or airtight container. Don't glaze them! These can be frozen up to 3 months. To reheat, defrost at room temperature and microwave for 30 seconds or bake in a 300F oven until all the way heated through.
How to Store Pumpkin Scones
Store baked scones at room temperature in an airtight container for 2 days, or you can refrigerate for 3-4 days. For a warm scone, I recommend microwaving for 30 seconds or reheat in a 300F oven until heated all the way through.
If you liked this pumpkin recipe, you might also enjoy these other canned pumpkin recipes:
- Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF)
- Easy Gluten Free Protein Pumpkin Bread
- Gooey Pumpkin Spice Cottage Cheese Protein Blondies
- Gluten Free Pumpkin Oatmeal Cookies
- High Protein Pumpkin Pie Pudding Recipe
- Pumpkin Spice Syrup With Real Pumpkin
- Gluten Free Pumpkin Muffins (High Protein DF No Eggs)
- Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Pumpkin Cottage Cheese Scones (High Protein Starbucks Copycat)
Equipment
- sheet pan
- Parchment Paper
- Food Processor
- box grater
- 2 Mixing Bowls
- chef knife or bench scraper
- Whisk
Ingredients
For the scones
- 2 cups gluten-free flour with xanthan gum
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 ½ cups cottage cheese whipped smooth
- ⅓ cup canned pumpkin
- ½ cup coconut sugar
- ⅓ cup butter , frozen for about 12 minutes
For the glaze
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- ½ cup powdered sugar , or powdered monk fruit
Instructions
- Preheat the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whip the cottage cheese. Add the cottage cheese to a food processor and blend until completely smooth and creamy. Set aside.
- Mix the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, baking powder, and pumpkin pie spice until well combined.
- Add the wet ingredients. Add the whipped cottage cheese, pumpkin puree, and coconut sugar to the flour mixture. Stir with a spatula until a shaggy dough begins to form.
- Bring the dough together. Use your hands to gently mix and fold the dough until it is almost completely combined.
- Add the frozen butter. Using a box grater, grate the frozen butter directly into the dough. Gently fold and knead the dough just until the butter is evenly incorporated and the dough comes together. Avoid overworking it so the dough isn't tough and the butter isn't melted before baking.
- Shape the scones. Transfer the dough to a lightly floured surface. Gently shape it into an approximately 8-inch round disc. I like to take the ball of dough and roll it out with a rolling pin lightly until it is about 8 inches wide.
- Cut into wedges. Cut the dough into 8 equal wedges with a sharp chefs knife or a bench scraper, and transfer them to the prepared baking sheet, leaving a little space between each scone.
- Bake. Bake for 16–20 minutes, or until the scones are set and lightly golden on the edges. Keep an eye on the bottoms toward the end of the baking time so they don't become too dark.
- Make the glaze. While the scones bake, whisk together the milk, vanilla, and powdered sugar (or monk fruit) in a small bowl until smooth.
- Glaze and serve. Allow the scones to cool slightly for 10-15 minutes before drizzling the glaze over the top. Serve and enjoy!
Notes
- Whip the cottage cheese thoroughly. Run your food processor until no visible curds remain. A smooth consistency blends seamlessly into the wet ingredients.
- Keep the butter as cold as you can. Freeze your butter beforehand (at least for 15 minutes before use), and grating it on a box grater means you get those little shreds distributed through the dough without warming it up in your hands. Frozen butter will melt as the dough bakes, creating a pocket that gives each scone that tender texture.
- Save the leftover pumpkin puree for more pumpkin baking. Instead of wasting the last of the pumpkin puree, go ahead and save the leftover puree for a different pumpkin treat.
- Chill the cut wedges if your kitchen is warm. Ten minutes in the fridge on the baking sheet before they go in the oven gives you a better rise (and won't spread in the oven).
- How to store. Store baked scones at room temperature in an airtight container for 2 days, or you can refrigerate for 3-4 days. For a warm scone, I recommend microwaving for 30 seconds or reheat in a 300F oven until heated all the way through.
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