Pumpkin Cottage Cheese Scones

5 from 1 vote

These Pumpkin Cottage Cheese Scones are flaky, filled with the taste of fall, and finished with a sweet maple glaze.

Prep Time8

Cook Time22

Cooling Time1

Total Time1 30

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: scones

Calories: 283kcal

Preheat oven to 400 F and line large baking sheet with parchment paper. Set aside.
In a large bowl, add flour, sugar, baking powder and pumpkin pie spice, whisk well.
Add cottage cheese and pumpkin puree, stir with a spatula and then mix with your hands until almost a ball of dough forms but still in chunks.
Grate cold butter on a box grater over the bowl with dough and then incorporate it quickly with your hands. I like to tear dough into a few pieces and push butter in between, do it a few times.
Transfer dough onto a floured surface, shape into a ball and then roll with a rolling pin into a circle of about 8 inches wide, flat on top and even on edges. Using a pizza cutter or chef's knife, cut into 8 triangles. Separate them carefully and transfer onto previously prepared baking sheet, spacing out.
In a small bowl, whisk the egg with a bit of cold water or just use egg white. Brush on top of each scone and bake for 22 minutes or until golden brown.
Remove from the oven and let cool. In a small bowl, whisk maple syrup and icing sugar until smooth. Drizzle with a teaspoon over cooled scones and let solidify for about 30 minutes. Enjoy!

Store: Store under a linen towel for first 24 hours. Keep in an airtight container for 2 more days. After that freeze them.
Freeze: In an airtight container or Ziploc bag for up to 3 months. Thaw on a counter for a few hours. Reheat in a microwave or air fryer for a few minutes. Or bake in the oven at 300 F until warmed through.
Blotted pumpkin puree: It's best to remove moisture from pumpkin puree so scones do not turn out more like muffins but rather flaky and chewy. I measure out pumpkin, let it sit for a minute and then drain its liquid as much as I can. Then grab a few paper towels and press on top of puree to absorb moisture.
Too hot or prepping too long: If you think your butter could warm up too much, place ball of dough before slicing or sliced and unbaked scones on a baking sheet in the fridge for 10 minutes.