Eatery offers up fresh foods, friendly service

For cousins Justin and Tiffany Anders, a restaurant is more than serving food. They believe a good meal should come with good service.

The pair operates Baked 'n Sconed, a coffee shop and bistro hybrid on Exchange Boulevard in Hutto.

Tiffany, who studied at Scottsdale Culinary and Le Cordon Bleu cooking schools, serves as the restaurant's executive chef. In addition to making all of the shop's food, she invents and creates different types of scones and desserts. Justin, the restaurant's general manager, runs the front of the restaurant, covering the drive-thru lane, making coffee and drinks, serving food and making sure customers' needs are met.

Tiffany said Hutto's small-town atmosphere helped with the decision to open Baked 'n Sconed in the city. Its hometown feel also allows the cousins to connect with regular customers and spend more time with everyone who visits the restaurant.

"I come from a small town, and I like that small community feeling," Tiffany said.

The daily menu offers a variety of panini sandwiches made with ingredients such as chicken, turkey, prosciutto, goat cheese, Gruyere cheese and arugula. Other options include baked potatoes, quiches, salads and soups of the day.

For those with a sweet tooth, Tiffany also offers desserts such as baked apples with caramel sauce, brownies and cakes.

But the restaurant's signature goods are its sweet and savory scones, which are made daily. Tiffany rotates flavors and creates new monthly and weekly scone specials, such as pumpkin scones.

"We try to stay on top of [variety] with the scones, like having rotating scone flavors," Justin said. "Every week there's a new flavor."

Tiffany also creates sconewiches, which include a customer's choice of scone filled with a hard-cooked egg and cheddar cheese.

In addition to serving out of its location on Exchange Boulevard, Baked 'n Sconed also offers catering services. While there is no formal catering menu, Tiffany works with individual customers to create options that suit their tastes.

"We don't really have a set menu," Justin said. "People call and say, 'Hey, I want to do this, what can we do?' Then we can come back and say, 'Well, what do you think about lasagna?'"

In the upcoming summer months, the restaurant is set to expand its menu offerings to include more salads and smoothies. Baked 'n Sconed is also holding its first trivia night May 2. Justin said the restaurant will hold an event every Thursday and may include movie screenings or live music in the future.

"It might turn into movies, karaoke or music," Justin said. "We want to keep it fresh."

Weekly scone schedule

Available daily – NYO Blue (lemon blueberry), snickerdoodle (cinnamon), Sconeberry Munch (white chocolate raspberry), Butter Nuts (butter pecan), chocolate chip

• Monday – ThrillaVanilla
• Tuesday – Cinnamon raisin
• Wednesday – Pineapple Express
• Thursday – Peanut
• Friday – Cranberry almond
• Saturday – Oreo
• Sunday – Special, changes weekly

143 Exchange Blvd., Ste. 100, Hutto, 512-222-5200, www.bakednsconed.com, Mon.–Wed., Fri. 6 a.m.–6 p.m.; Thu. 6 a.m.–9 p.m.; Sat. 7 a.m.–6 p.m.; Sun. 7 a.m.–2 p.m.