Be part of the Love & Lemons Cooking Membership Problem this month! It is simple to enter, and one fortunate winner will obtain a prize. Discover all the small print under.
Our Cooking Membership is a enjoyable approach to have fun the Love & Lemons neighborhood of readers. The idea is tremendous easy—every month, I select a recipe. You make it, and you allow a touch upon the recipe’s weblog publish. On the finish of the month, I randomly choose one winner to obtain a prize.
I like the sense of neighborhood that comes from so many individuals cooking one recipe every month. We’re kicking off our Could problem right this moment with our blueberry scones recipe, and I hope you’ll be a part of within the enjoyable. Right here’s the way it works:
Be part of the Love & Lemons Cooking Membership
- Every month, I select one seasonal recipe. Join our e-mail record so that you’ll know as quickly as I share every month’s recipe.
- Make that recipe through the month.
- Go away a remark on the problem recipe’s weblog publish by the tip of the month. This time, the deadline is Could 31!
- For a bonus entry, ship an image of what you made to [email protected].
- For one more bonus entry, publish your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Complete Meals Reward Card!
On the finish of the month, I’ll randomly choose a winner and share a few of your photographs. This time, we’re giving freely a $100 Complete Meals reward card.
As well as, for each entry we obtain, we’ll donate $1 to No Child Hungry.
I’ve been loving these blueberry scones recently. They’re buttery, flaky, frivolously candy, and—better of all—simple to make! They’d be a beautiful addition to a Mom’s Day brunch or a enjoyable deal with on any lazy weekend morning in Could. Take pleasure in them plain, or costume them up with lemon glaze for a pop of brilliant taste.
Variations
- Use different mix-ins. These scones don’t must be blueberry! Swap in one other berry, contemporary fruit, dried fruit, or chocolate chips. See the “Scone Taste Variations” part of the scones weblog publish for my favourite twists.
- Make them vegan.
- Change the egg with a flax egg created from 1 tablespoon floor flaxseed blended with 3 tablespoons water.
- Use full-fat coconut milk as an alternative of buttermilk or cream. 1/2 cup almond milk blended with 1 1/2 teaspoons lemon juice works too.
- Substitute vegan butter, comparable to Earth Stability Buttery Sticks, for normal butter.
Final Month’s Recipe
Final month’s recipe was my lentil salad. I beloved listening to all of the other ways you made this one your individual.
I’ve to provide a particular shoutout to Robin, who made this salad vegan by including preserved lemons as an alternative of feta. What an important thought!
Additionally, to the TWO readers—Judy and Amelia—who made this recipe for his or her journeys to see the photo voltaic eclipse. How cool!
Listed here are a few of your photographs:
And congrats to our winner, Liz:
To Recap
Enter the Could Cooking Membership Problem by…
- Making my scones recipe someday in Could.
- Leaving a touch upon the blueberry scones weblog publish by Could 31.
- Sending an image of the scones to [email protected] for a bonus entry.
- And for one more bonus entry, posting your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Joyful cooking!
