These buttery, flaky scones are our most popular recipe on Mother's Day every year. Easy to make with 9 ingredients, they're a delicious brunch treat!
A few weeks ago, I baked these easy homemade scones, studded with juicy blueberries and topped with a bright lemon glaze. My husband Jack is usually a major scone skeptic (“too dry” and “crumbly” are his common complaints), but these, he loves. They’re moist, flaky, and buttery. In our house, a batch disappears in 2 days, tops.
They’re a perfect spring brunch treat—in fact, they’re one of our most-made recipes on Mother’s Day every year. If you’re looking for something simple and delicious to make this Sunday, you can’t go wrong with these.
Here’s why I love these easy scones:
- They’re actually easy. 9 ingredients and basic equipment are all you need to bake these scones!
- The texture is perfect. These scones are lightly crisp and golden on the outside and moist and tender in the middle. Fully Jack approved!
- You can make them with any mix-ins. Blueberries are my go-to, but if you (or a mom in your life) prefer chocolate chips, chopped fresh strawberries, rhubarb, or dried fruit, they’re all fair game!
L&L reader Amber commented, “I made these for Mother’s Day. The recipe is easy to follow and the scones turned out delicious. I added some lemon zest, and I can’t wait to try more variations on this recipe next time.”
Nicole wrote, “The scones are delicious! Just the right amount of sweetness. I will be making these again this weekend for Mother’s Day.”
Join in this weekend and try them too! I love to serve them with a frittata when I make them for brunch, but they’re just as good on their own with coffee or tea.
Get the recipe:
Want to make this recipe? Here are a few tips:
- Get ahead! Bake off the scones a day in advance and store them in an airtight container at room temperature. Or if you’d rather serve the scones warm from the oven, you can make the dough ahead, slice it, and freeze it. Bake from frozen just before serving! Find full instructions in the recipe blog post.
- You can make them vegan or dairy-free. As written, this recipe makes classic scones with butter and cream, but you can easily adapt it! To make the scones dairy-free, sub full-fat coconut milk for the cream and vegan stick-style butter for the butter. To make them vegan, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
I made these for Mother’s Day but they didn’t turn out. I did everything like you said to do. But they turned out like coffee cake. Moist, flat, not flaky. Could it be because I used frozen (thawed) blueberries?