Pumpkin Scones with Maple Cream


Pumpkin Scones with Maple Cream | A Couple CooksPumpkin Scones with Maple Cream | A Couple CooksPumpkin Scones with Maple Cream | A Couple Cooks
What makes you feel most alive? What gives you great joy?

Talking about this is such a passion of mine that perhaps it’s my answer to the question at hand (how meta is that?). For me, so many things: Great conversation on deep personal subjects. Meeting and connecting with someone new. Creating something beautiful (many times with food). Dreaming up business ideas or creative partnerships. Sharing food with people I love. Playing Chopin on the piano. Square dancing (have you done this? SO FUN). Salsa dancing. Gazing onto the blue ocean in Santorini. Learning something new. Watching someone grow, or walking with them through a joy or a struggle. Interviewing cows and eating artisan cheese for our podcast (this episode had me feeling particularly ecstatic). Geeking out with a great chef. Making pizza with our niece. 

Life has thrown a lot at us lately, and it’s in these times that we like to remember all the things that make us feel alive. Baking pumpkin scones now that the air has a certain chill: now, that would be one of those moments.

These pumpkin scones with maple cream came about when a family-run maple syrup business asked us to create another recipe using their maple cream. And what is it? Not another highly processed food, we promise. It’s natural and simple: maple syrup that is heated and stirred to produce a pure maple spread. The cream has an intensely concentrated maple taste that is perfect spread on PB toast, apples, and muffins. It now comes in two flavors: golden, a light, delicate flavor, and dark (our favorite), which is rich and caramel-y. Here, we’ve used them both as a glaze to top pumpkin scone, which are a take on a recipe from our friend Melissa of The Faux Martha. (You may remember her from our podcast on minimalism.) And let me brag on Melissa a bit: these are out of this world! They make for the fluffiest, scone I’ve ever tasted, with the perfect salty-sweet balance. To her recipe we added pumpkin, spices, and the maple cream glaze. The maple cream works perfectly as a glaze, even solidifying a bit after spreading.

Want to try some maple cream? We’re giving away couple of jars, or you can order some yourself with a coupon code (see below). And it makes a perfect stocking stuffer or holiday gift, when the time comes. (But let’s continue thinking it’s early fall, shall we?) Also, we’d also love to hear what makes you feel most alive: leave us a comment below!

Want to buy it? Check out Roxbury’s Amazon Store for their maple syrup, maple cream, and maple sugar. Enter promo code “maple169” for 10% off your order! Here is the golden cream and the dark cream.

More Maple

Bliss Bites **a fan favorite!
Almond Butter & Maple Cream Sandwich Cookies
Pumpkin Pancakes with Maple Mascarpone

Giveaway Rules

We’re giving away 1 12-ounce jar golden maple cream and one 12-ounce jar dark maple cream. Leave a comment on this post telling us what makes you feel most alive. Enter in the widget below, and leave an additional entry on Instagram!
a Rafflecopter giveaway

Did you make this recipe?

We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

Pumpkin Scones with Maple Cream


  • 1 large egg plus 1 yolk
  • ¼ cup heavy cream
  • ½ cup canned pumpkin puree
  • 2 cups all purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • Maple cream, for serving
  1. Preheat oven to 425°F.
  2. In a measuring cup, whisk together eggs, then stir in the cream and pumpkin. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, spices, and kosher salt. Cut the butter into the flour mixture using a pastry cutter or fork until it resembles a coarse meal.
  4. Pour the cream mixture into the center, then gently stir until the dough just comes together.
  5. Line a baking sheet with parchment paper. Place the dough on the baking sheet and form it into a 6″ square. Cut the square in half to form two rectangles, then place any crumbs on top of one rectangle and place the other rectangle on top. Gently press out or roll the dough into a 6” square again. Cut the dough in half, then into thirds leaving you with 6 rectangles. Cut each rectangle on the diagonal resulting in 12 triangular scones. Loosen each scone from the bottom and place it back on the baking sheet in an even row.
  6. Lightly brush the top of the scones with the cream the remains in the measuring cup. Bake for about 15 minutes until golden and cooked through. Cool on a cooling rack.
  7. To serve, spread with maple cream. Serve immediately; scones are best the day of baking and do not save well. (To create the glaze shown in the photograph, we spread each scone with golden maple cream, then microwaved a bit of the dark maple cream and drizzled it on top.)


This pumpkin scones with maple cream recipe and giveaway is sponsored by Roxbury Mountain Maple. All opinions are our own, and we truly love their maple products. Thank you for supporting the sponsors who keep A Couple Cooks in action!

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