Our search for the perfect Secrets and Scones scone continues.

The first contender was cinnamon, warm, cozy, and exactly the kind of thing I could imagine sitting behind the glass at Claire’s Curious Confections.

But we can’t make this competition too easy.

So Scone #2 is heading in a completely different direction.

Lemon blueberry. 🍋🫐

Bright lemon, juicy blueberries, and a sweet lemon glaze give this one a very different personality from our first contender.

Skip and I have another scone to bake.

And so do you.

🍋 Why Lemon Blueberry?

When I started thinking about our contenders, I didn’t want to bake four versions of essentially the same scone.

If we’re going to decide what really belongs in Claire’s bakery, we need some competition.

Cinnamon gave us warm and comforting.

Lemon blueberry gives us fresh and fruity.

And honestly, I can already picture Claire pulling a tray of these from the oven in the morning while Emily tries to convince her that quality control requires eating one immediately.

Possibly two.

So let’s see whether lemon blueberry can knock cinnamon out of the lead.

🫐 Lemon Blueberry Scones

Makes 8 scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup heavy cream, plus a little extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Additional lemon juice as needed

Let’s Bake

Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Add the cold butter. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with small pieces of butter remaining.

In a separate bowl, whisk together the heavy cream, egg, and vanilla.

Pour the wet ingredients into the dry ingredients and gently mix until the dough is almost combined.

Add the blueberries and gently fold them into the dough. Be careful not to overmix or crush too many of the berries.

Turn the dough onto a lightly floured surface and gently shape it into a circle about 1 inch thick.

Cut the circle into 8 wedges and place them on the prepared baking sheet.

Brush the tops lightly with heavy cream.

Bake for 16 to 20 minutes, or until the scones are lightly golden around the edges.

Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.

🍋 Don’t Forget the Glaze

Once the scones have cooled, whisk together the powdered sugar, lemon juice, and lemon zest.

If the glaze is too thick, add a little more lemon juice. If it’s too thin, add a little more powdered sugar.

Drizzle it over the cooled scones.

Then comes the most important step.

Eat one.

Purely for research purposes, obviously.

🧁 Cinnamon vs. Lemon Blueberry

Now we have an actual competition.

Scone #1: Cinnamon
Warm, sweet, cozy, and classic.

Scone #2: Lemon Blueberry
Bright, fruity, slightly tart, and finished with lemon glaze.

Skip and I will be keeping track as we bake our way through the contenders, because eventually only one gets crowned the winner.

And that winning scone earns something better than a trophy.

A place in Secrets and Scones.

If you’re baking along with us, I’d love to know which one you’d order if you walked into Claire’s Curious Confections today.

Cinnamon?

Or lemon blueberry?

Two scones down.

And we’re not finished baking yet. 🧁📚