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