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–+ servings

Pumpkin Cottage Cheese Scones (Chocolate Chunk)

Gentle Tummy
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Ingredients
  

Glaze:

  • 1/4 cup powdered sugar
  • 1 teaspoon milk

Instructions
 

  • Preheat your oven to 400°F and line a baking sheet with parchment paper. To drain 1/2 cup pumpkin puree, place it in the center of paper towels, a clean kitchen towel, or a strainer bag. Close and gently squeeze to remove excess moisture, discarding the liquid. Scrape out the thickened pumpkin paste - you'll have about 1/3 cup of concentrated pumpkin.
  • Add 3/4 cup cottage cheese, the drained pumpkin paste, 1/4 cup maple syrup, and 1/2 teaspoon vanilla extract to a blender, food processor, or chopper cup. Blend until you no longer see cottage cheese curds and the mixture is completely smooth. Add 1 egg and 1/4 cup cane sugar, mixing just until combined.
  • In a large mixing bowl, whisk together 1-1/2 cups oat flour, 2/3 cup gluten-free flour, 1-1/4 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Remove 1/2 cup butter from the refrigerator and dice into small pieces. Work the cold butter into the dry ingredients with your hands, squishing the flour into the butter chunks until you have a crumbly texture with visible butter pieces.
  • Pour the cottage cheese mixture into the flour mixture and stir with a spatula just until combined - don't overmix. Fold in 1/2 cup chocolate chunks. Sprinkle flour on your cutting board and turn the dough out onto it. Oil your hands lightly to prevent sticking and shape the dough into a circle about 1 inch thick. If the butter has softened, place the board in the freezer for 20 minutes to firm up.
  • Cut the dough into 8 wedges using a sharp knife or bench scraper. Place the wedges on your prepared baking sheet, spacing them apart. Optional: sprinkle with turbinado sugar for extra crunch and sparkle. Bake for 20-22 minutes or until lightly golden on top.
  • Remove from oven and allow to cool slightly. In a small bowl, whisk together 1/4 cup powdered sugar and 1 teaspoon milk until smooth. Drizzle over the cooled scones and enjoy!

Video

Notes

Drain the pumpkin thoroughly: This step prevents soggy scones and intensifies the pumpkin flavor. The extra moisture will make your scones dense and flat.
Keep butter cold: Cold butter creates the flaky, tender texture you want. If it starts to soften while mixing, pop the dough in the freezer for 20 minutes.
Don't overmix the dough: Stir just until ingredients come together. Overmixing develops gluten and creates tough scones.
Look for chunky texture: You want visible butter pieces in the dough - these create the perfect flaky pockets when baked.
Use the center oven rack: This ensures even browning on both tops and bottoms without burning.
Did you make this recipe?Please let me know in the comments below how it turned out :)