These buttery and crunchy scones are a favorite Mother’s Day recipe every year. It’s a delicious brunch snack that’s easy to make with just 9 ingredients!
A few weeks ago I baked these easy homemade scones topped with juicy blueberries and topped with a bright lemon glaze. My husband Jack is usually a scone skeptic (“too dry” and “crumbly” are his common complaints), but he loves these. It’s moist, crunchy, and buttery. In my house, a batch disappears in 2 days.
It’s the perfect spring brunch snack. actually, This is one of the most popular recipes made every year for Mother’s Day. If you’re looking for something simple and delicious to eat this Sunday, look no further than this one.
Here’s why I love these easy scones.
- It’s actually easy. You can bake scones with just 9 ingredients and basic equipment!
- The texture is perfect. These scones are slightly crunchy and golden on the outside, and moist and soft on the inside. Jack totally approves!
- You can make it with any mixin.. Blueberries are a favorite of mine, but if you (or your mom) prefer chocolate chips, chopped fresh strawberries, rhubarb, or dried fruit, these are all great choices!
L&L reader Amber said: “I made this for Mother’s Day. The recipe was easy to follow and the scones were delicious. I added a little lemon zest and I’d like to try more variations on this recipe next time.”
Nicole wrote: “The scones are delicious! The sweetness is just right. I’ll make them again this weekend to celebrate Mother’s Day.”
Come join us this weekend and give it a try! I like to serve frittata with brunch, but the frittata itself is also delicious with coffee or tea.
Get the recipe:
Want to make this recipe? Here are some tips:
- Get ahead! Bake the scones a day in advance and store them in an airtight container at room temperature. Or, if you want to eat scones warm from the oven, you can make the dough in advance, slice it, and freeze it. Bake from frozen just before serving! Find full instructions in the recipe blog post.
- You can make it vegan or dairy-free. As written, this recipe makes classic scones with butter and cream, but can be easily adapted! To make the scones dairy-free, I use low-fat coconut milk for the cream and vegan stick-style butter for the butter. To make it vegan, replace the egg with 1 tablespoon of ground flaxseed and 3 tablespoons of water.
