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Baked 'n Sconed
Photo by Annie DrabickyTiffany Anders is executive chef at Baked n Sconed in Hutto.
Executive Chef Tiffany Anders opened Baked 'n Sconed with her aunt and uncle, Cissy and Andrew Rodriguez, on Nov. 12.
Anders said the reception from those who have visited the restaurant has been very positive.
"We have our regulars now," she said. "I'm happy there's people here every day."
Anders—who said she's also known as the "executive scone-ologist"— said the best-selling items have been the scones, all created from her own recipes.
Customers can choose from a wide selection of savory or sweet options, including cranberry almond, chocolate chip, blueberry lemon and bacon cheddar chive ($1 each or $9 per dozen).
The Hutto eatery also offers lunch that includes sandwiches, quiche, salads, coffee, tea and other desserts.
Lunch service usually begins around 10 a.m., Anders said, and customers may use the restaurant's drive-thru if they are short on time.
The restaurant, which employs nine people, is open 6 a.m.– 9 p.m. on Thursdays, 6 a.m.–6 p.m. Monday–Wednesday and Friday, 7 a.m.–6 p.m. Saturday and 7 a.m.–2 p.m. Sunday.
