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Q • I bought delicious apricot scones at the Barn in Crestwood. Will the baker share her secret? — Jeanette W. Haller, South County

A • Apricot pecan. Blueberry lemon. Orange cranberry. Apple cinnamon. Raspberry almond. Lemon ginger. Almost daily, baker Sherry Dauphin cuts butter into flour and sugar, stirs in seasonal fruits and flavorings, then pulls hot scones from the oven. “Sherry has a magical touch,” says restaurant owner Karen Mott of the Barn’s scone-master, nodding to a bakestand filled with Sherry-made cheesecakes, pies and cakes.

The Barn itself is a magical place, a convivial local hangout for breakfast and lunch with big windows overlooking the pastoral grounds of Crestwood’s Thomas Sappington House Museum, a national historic landmark. The mayor comes in, so do retired couples, old friends, business types, church groups and fun-loving women sporting red hats. And men! Mott emphasizes. “Our menu is very man-friendly.” Weekends, young families are drawn in by the Barn’s casual, comfortable fare.

The most popular breakfast is the Barn Breakfast: that’s two eggs with thick-cut bacon or locally sourced pork sausage plus grits or crispy hand-grated “Barn Browns” potatoes. For lunch, Mott is especially pleased with her signature sandwich, an egg salad BLT.

This Sunday, the Barn will serve a special reservations-only Valentine’s Day dinner with three seatings. In mid-April, the Barn will add regular dinner service Thursdays, Fridays and Saturdays.

But back to those scones. Scone lovers know that good scones are rare. The Barn’s scones are sweet, moist and buttery, not heavy, not dry. The secret is sour cream and a light touch while mixing. Special orders? Of course. Just call the Barn two or three days ahead of time.


The Barn

1015 South Sappington Road, Crestwood

314-966-8387; crestwoodbarn.com


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

To request a recipe

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.