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. Oh I mean, dessert. I mean breakfast. I had it for breakfast. Yes, breakfast! But this was not only perfectly suitable but so delicious!
I don’t even need to justify it to you. You just need to try it. It’s delicious with or without the glaze, but the glaze added that extra touch of new-favourite-scone to it. Enjoy!
- 1 cup pastry or all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- Juice of 1 large lemon (about 1⁄3 cup) and zest
- 4 tablespoons butter, cold and cubed
- 1⁄4 cup yogurt, plain or greek
- 1⁄2 cup 1% milk
- 1 large egg
- 1 tablespoon pastry or all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 2 oz. cream cheese
- 3 tablespoons lemon juice
- 1⁄2 cup sifted powdered sugar
- Preheat oven to 375 degrees F and grease a cookie sheet.
- Whisk together the flour (except the 1 tablespoon), sugar, baking powder, lemon zest, and salt.
- Using a pastry/dough blender, cut in the butter until butter is incorporated except for a few spots of butter. You could also use a fork to cut the butter in.
- Add the lemon juice, yogurt, milk and egg in a separate bowl, mixing.
- Add this mixture to the dough and mix until it just comes together. The dough should be thick.
- In a separate bowl, toss the blueberries with the 1 tablespoon of flour to coat. Stir in the blueberries carefully into the dough.
- Place dough unto cookie sheet and form into a circle, evening out the dough until it is about 1 inch thick.
- Cut the dough equally into 8 pieces (I usually cut in half, then into four, then six, then eight).
- Bake for 17 minutes.
- Transfer to a wire rack to cool and prepare glaze.
- Mix all the ingredients together until smooth (run through a food processor if necessary). If too runny, add 1 tablespoon at a time of powdered sugar. If too thick, add 1 teaspoon at a time of milk.
- Drizzle over the scones.
If you are not dripping saliva all over your keyboard, I will slap you silly with what is left of my unfrosted dignity.
A huge THANK YOU to my loveliest newly-engaged friend Jess–congrats, you wonderful woman, you!
Loving what you read today? Connect with Jessica!