Ah, the pumpkin scone. The most discussed and praised scone on the planet. In all honesty, this scone was a happy accident of sorts. for Thanksgiving 2003, our baker, Sue McClinton, had the idea of making a pumpkin scone instead of a pumpkin cheesecake, and because of its popularity (and the fact that Haley has to have one every day), we kept it on through Christmas that year. Once the holidays were over and the mistletoe un-hung, Sue moved on to another type of scone, and all- but-rioting broke out that week when patrons discovered that there were no pumpkin scones. We heard the message loud and clear and have had pumpkin scones on the menu every day since then. In fact, pumpkin became our staple scone well before the standard and expected buttermilk scone entered our daily repertoire! Moist, slightly spicy, definitely gooey, and sweet on top (think of pumpkin pie inside a scone and you get the idea), the pumpkin scone remains a major favorite, and Haley—and now her kids— continues to have one almost each day! (In fact, Haley's son, Maddan, constantly begs to take one to school for a snack.)
These scones are best when served warm, but if you aren't serving them right away, we recommend that you don't glaze them until shortly before you serve them.
