There’s something about spring that makes dinner feel like an occasion again. The days are longer, flowers are blooming, and suddenly setting the table feels just as important as what’s being served.

I’ve loved “tablescaping” for as long as I can remember. Growing up, I’d jump at any excuse to set the table—Sunday dinners, holidays, even regular weeknights. I went through a serious napkin-folding phase (I’m talking flowers, hearts, animals…I’d even refold them at restaurants). At home, I’d use wrapping paper as a makeshift runner, sprinkle confetti around (much to my mother’s annoyance), and rummage through drawers for anything remotely decorative.

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Meet my favorite scone recipe! These delicious scones are craggy and lightly crisp around the edges, and lusciously tender and studded with juicy blueberries inside. Lemon zest and tangy Greek yogurt take the flavor to the next level.

These flavorful blueberry scones are the perfect breakfast treat that’s sweet but not cloying. A light sprinkle of crackly raw sugar on top makes them taste extra special.

Serve them for a special occasion, like Easter or Mother’s Day brunch, or make them as a fun afternoon baking project. I’m excited to offer an option for mini scones, too, which are half the size of bakery scones. They’re so cute.

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