Welcome to the Bakeshop Collection
The Bakeshop Collection is where you can find premium recipes baking guides, tips, and techniques made especially for members. Unlike the Market, this space is membership-based, so members get ongoing access to new recipe posts, behind-the-scenes methods, and professional baking resources as they’re released — all in a blog-style format you can browse at your own pace.
Members can simply scroll through posts or use the Index to find what they’re looking for.
If you’re not a member yet, clicking on any locked post will prompt you to Join the Collection and view the membership options.
New recipes and resources are added regularly, and you’ll have unlimited access to this growing collection for as long as your membership is active.
A Note on Gluten-Free & Dietary Recipes:
While I occasionally develop gluten-free or other dietary-specific recipes, they are not the focus of the Bakeshop Collection. Only a very small portion of my overall recipe development falls into gluten-free, vegan, or specialty-diet categories. When I do create those recipes, they will either appear as free content or be offered separately in the Market as proprietary items. The Bakeshop Collection is designed for my core bakery formulations and is not curated as a gluten-free, vegan, or dietary-specific resource.
Important: Your membership gives you access to the Bakeshop Collection, which is a growing library of recipes, guides, and resources created specifically for members. It does not include every proprietary or Market recipe past or present. Market recipes and bundles are separate products and are not automatically unlocked by a subscription. If you’re unsure whether a recipe is included in your membership, check the Collection Index to see exactly what your plan gives you access to.
Vanilla Bean Scones
This recipe was developed to bring you a true scone. It’s intentionally simple—just flour, butter, cream, and vanilla—but every element is balanced for the right texture: lightly crisp on the outside, tender yet crumbly within, not cakey or overly moist.
If you’ve tried my proprietary bakery scone formula from earlier collections in the past, you’ll remember that version was created to be more modern—soft, rich, and a little cake-like by design. This one goes back to tradition. These scones are meant to break apart gently, not melt like a biscuit. They’re designed for a refined, classic crumb you’d find in a proper bakery or tea service—simple, aromatic, and perfect for glazing or serving warm with butter and jam.
Think of this as your baseline bakery scone: minimal ingredients, pure vanilla bean flavor, and a crumb that holds its shape. It’s not fancy, but it’s professional—and that’s what makes it perfect. This being “vanilla” makes it a base recipe easy to make variations with
