Pumpkin Cottage Cheese Scones (High Protein Starbucks Copycat)
These easy Pumpkin Cottage Cheese Scones are moist, lightly sweet, and packed with protein. Made with cottage cheese, real pumpkin, and grated frozen butter, they're a simple gluten free copycat of your favorite coffee shop scone.
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.
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!
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