Name: Gingersnap Streusel Pumpkin Scones with Lemon Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 scones
Cuisine: American
Ingredients: For the Streusel:; 1 Tbsp granulated sugar; 1/2 cup gingersnap cookie crumbs; 1/3 cup rolled oats; 2 Tbsp all-purpose flour; 1/4 tsp cinnamon; 1/8 tsp sea salt; 4 Tbsp butter, melted; For the Scones:; 2 cups all-purpose flour; 1/2 cup packed light brown sugar; 2 tsp pumpkin pie spice; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 1 Tbsp dry instant vanilla pudding mix; 1 cup COLD heavy cream; 3/4 cup COLD pumpkin purée; 1 COLD large egg; 1 COLD large egg yolk; For the Glaze:; 1 cup powdered sugar, sifted; pinch of sea salt; 1 Tbsp butter, melted; 1 Tbsp + 2 tsp fresh lemon juice; 

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Scone? Muffin? Scuffin? I really wasn’t sure what to call these. These Gingersnap Streusel Pumpkin Scones with Lemon Glaze aren’t dry and crumbly like some of the scones I’ve had the misfortune of crossing paths with. And, the batter isn’t as liquidy {is that a word? I guess I’m gonna go with it.} as a muffin might be. In the end, I decided to classify this little sweet pumpkin spiced goodie as a scone. It’s rich, moist, perfectly spiced, dressed up with a crunchy gingersnap cookie and oat streusel. AND, drizzled with a perfectly balanced sweet/tangy lemon glaze. Oh, and one more thing! The secret to the richness of this scone? Heavy cream and dry instant vanilla pudding mix! These babies will stay fresh and moist for several days!

overhead view of 4 gingersnap streusel scones drizzled with lemon glaze in a zig zag pattern resting on a black wire cooling rack resting on a dark wooden board a glass measuring cup filled with extra glaze rests to the backside of the rack with a metal whisk resting in it

Another thing I love about these scones? The entire recipe is super simple! If you can stir, you can make these! Traditional scones require cutting or grating cold butter into the flour until perfectly sized buttery pebbles form. Traditional scones require a bit of kneading, patting the scone dough into a circle, and cutting with a knife. Then, after all of that, you better have a crowd of people waiting to “hoover” them up! Because, traditional scones do not stay fresh for long, friends! But, these Gingersnap Streusel Pumpkin Scones with Lemon Glaze? Well, if you keep them covered in an airtight container or under a glass cake dome they will stay fresh for several days! I even let the glaze harden and wrap them in plastic wrap for a portable mid-day treat! They are perfect with that 3 p.m. latte that calls to me every day!

overhead view of raw streusel topped scones on a parchment paper-lined cookie sheet ready to go in the oven a dark metal scoop filled with streusel topping rests on the sheet next to the scones

Here are the secrets to scone success!

Be sure the heavy cream, egg+eggyolk, and pumpkin purée are all super cold! I pop a can of pumpkin purée in the fridge overnight so it’s ready when I want to bake these! If the ingredients aren’t super cold the final scone will spread, be flat, and not fluffy and cute!
Make the streusel first so that it has time to harden and form little brown sugar and butter “nuggets”. If the streusel is hard when you remove it from the fridge, use the tines on a fork to break it up into pea-sized pieces.
Use Instant pudding mix. Don’t use the cook-and-serve style of dry pudding.
Use a high-quality heavy cream for this recipe! This isn’t an ad for Horizon organic heavy whipping cream. But, it is the brand I use for this recipe and, let me tell you, it’s fab!
Do Not skip the 10-minute freeze time of the scones. This step ensures the ingredients are super cold. Super Cold Ingredients + High Heat= Steam. And, steam creates a beautiful, fluffy, rich, moist, and soft scone!

overhead view of scones drizzled with white glaze on a round black wire cooling rack a single scone with crumbs surrounding it rests on a vintage wooden board with a beige linen towel running along side it

Fall is here! It’s the season of baking and cooking, again! What are you most excited to be baking/cooking this season? While you have the oven turned on, here are a few more recipes that you will want to try!

XO~Heidi

Gingersnap Streusel Pumpkin Scones with Lemon Glaze

★★★★★

5 from 1 reviews

Author: Heidi Clark
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones 1x

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Description

Ladies and Gentlemen! Fire up your ovens! Gingersnap Streusel Pumpkin Scones with Lemon Glaze NEED to be the first thing you make to kick off the official baking season! They are rich, moist, and perfectly spiced! The secret to these moist scones? Heavy cream and dry instant vanilla pudding mix!

Scale

Ingredients

For the Streusel:

1 Tbsp granulated sugar

1/2 cup gingersnap cookie crumbs

1/3 cup rolled oats

2 Tbsp all-purpose flour

1/4 tsp cinnamon

1/8 tsp sea salt

4 Tbsp butter, melted

For the Scones:

2 cups all-purpose flour

1/2 cup packed light brown sugar

2 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 Tbsp dry instant vanilla pudding mix

1 cup COLD heavy cream

3/4 cup COLD pumpkin purée

1 COLD large egg

1 COLD large egg yolk

For the Glaze:

1 cup powdered sugar, sifted

pinch of sea salt

1 Tbsp butter, melted

1 Tbsp + 2 tsp fresh lemon juice

Instructions

For the Streusel:

Combine all of the streusel ingredients in a medium size bowl. Stir well and refrigerate while you prepare the scone batter.

For the Scones:

Preheat the oven to 425°. Line two cookie sheets with parchment paper. In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup or bowl whisk together the wet ingredients until well combined. Add the wet ingredients to the dry ingredients. Using a wire whisk, stir until the wet ingredients are fully incorporated into the dry. Using a three-ounce metal ice cream scoop, portion out the batter onto the cookie sheets. If you’re not sure how big your ice cream scoop is fill it with water and dump it into a measuring cup. If your scoop is a little bigger or smaller just adjust the bake time for a few more or a few less minutes.

Take the streusel out of the refrigerator. Use a fork to break up the streusel into small pebble-like pieces. Sprinkle the streusel over each scone. If some falls onto the baking sheet you can scoop it up and put it back on top of the scone!

Transfer the scone-filled cookie trays to the freezer for 10 minutes. *Don’t skip this step! Your scones will spread and not be fluffy if you do! After 10 minutes put the unbaked scones into the oven and bake for 18-20 minutes. Insert a toothpick into the center. If it’s clean when you remove it the scones are done!

Transfer the cookie sheets to a wire cooling rack and let the scones rest for 10-15 minutes. After they’ve cooled a bit, transfer the scones to the cooling rack to cool completely before glazing.

To Make the Glaze:

In a medium-sized bowl combine the glaze ingredients. Using a wire whisk, stir until completely smooth. To save your countertop from being a disaster when you glaze them, place a cookie tray under the scone-filled wire rack. Dip the whisk into the glaze and use a quick flick of the wrist to drizzle it over the scones.

Notes

If you prefer a thick glaze that can be piped onto the scones, reduce the lemon juice to 1 Tbsp+1 tsp.

Be sure the heavy cream, pumpkin purée, and eggs are all super cold or else the scones will spread and not be fluffy!

Store leftover dry pudding mix in a glass jar. It will keep for several months. We’ll be using it again! No worries!

Category: Breakfast
Method: Bake
Cuisine: American

Keywords: gingersnap streusel pumpkin scones lemon glaze

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