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Treat to Try: Miss Cristy’s Maple Oat Scones

Miriam Bowers Abbott Miriam Bowers Abbott Treat to Try: Miss Cristy’s Maple Oat SconesPhoto by Miriam Bowers Abbott.
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There’s no real middle ground on scones. It seems like they turn out one of two ways: either they’re lusciously dense, perhaps packed with savory or sugary nuggets, or they’re pretty much stale biscuit triangles.

Fortunately, Miss Christy’s Bakery makes scones that fall in the former category, even a day after purchase*. The operation’s scones are also huge, mammoth wedges that are both wide and deep. A single scone will take care of business for breakfast.

The foundation of the bakery’s baked good is classic. The ingredient list details the stuff you’d expect to read: flour, butter, leavening, sugar and salt. Actually, the label has a vaguely curious feature: evidently, three different kinds of leavening agents work together to make the scones rise: baking powder, baking soda and yeast.

Whatever the formula, the outcome is a baked product that is denser than a yeast bread, and also flakier. The scones retain a tender texture that makes them good by themselves, and also nice as spongy vehicles for butter. The version tried (Maple Oat Scones) was topped with a relentless drizzle of maple icing, made with locally produced maple syrup. It should be self-evident why the scones tend to sell out at farmers’ market appearances in Westerville and Worthington.

Miss Cristy’s is more than a scone operation, the Delaware baking business also makes bagels and is well-known for its pies. The pies are sold in both 6-inch and 9-inch sizes in flavors that include a host of fall options such as Pumpkin-Apple (all in one) and Sweet Potato. It also offers fried pies and tartlets.

You can find out more about the operation at misscristysbakery.com.

*The Maple Oat Scones were sold in a four-pack, so consuming all of them on the day of purchase would be ill-advised for one individual.

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