So about three weeks ago I reached out to the inestimable Jessica from Jessiker Bakes about doing a guest post for me because I was going a little cray-cray with my personal life. Two weeks later, I click through my blog feed and read this post and immediately start shrieking at my computer, “Oh my gosh, girl, CONGRATS. AHHHH!!!” (For those of you who didn’t click through the link: yes, Jessica is ENGAGED!)
So that’s the sort of relationship I have with her blog. Unparalleled and borderline hysterical adoration.
I’m so lucky to bring her over today to post for you guys! She is a psychic superstar because I have had lemon on the mind all. Week. Long. No joke. And she’s one of the most personable folks on the blogosphere ever, period, so you definitely need to check out her blog if you know what’s good for you!
But let me shut my drooling trap before I get myself into a wagonful of trouble. Here’s Jess for ya, folks!
Hey there, I’m Jessica from Jessiker Bakes! Over on my blog I love sharing simple, healthy and delicious recipes. I’ll be sharing one of my favourite scones with you that I managed to cut the fat in half but keep the ridiculously delicious flavour – these Healthier Lemon Blueberry Scones with Lemon Cream Cheese Glaze. These scones mean business. They are so moist, and packed with the flavours of lemon and blueberries. And I love me some lemon. I think the addition of the yogurt in place of fat made a huge difference in the moistness level that I loved completely, as well as making this seem even more suitable to chow down on of breakfast.
I used half whole wheat flour and half pastry flour, which I think added even more to the feel of a breakfast pastry over cake, making this a hearty and delicious meal.… Read more