Love & Lemons Cooking Membership – Might!

Be a 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 beneath.

Our Cooking Membership is a enjoyable solution to rejoice the Love & Lemons neighborhood of readers. The idea is tremendous easy—every month, I select a recipe. You make it, and you permit 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 Might problem right now with our blueberry scones recipe, and I hope you’ll be a part of within the enjoyable. Right here’s the way it works:

The Prize: A $100 Entire 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 making a gift of a $100 Entire 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 these days. They’re buttery, flaky, flippantly candy, and—better of all—straightforward 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 Might. Take pleasure in them plain, or costume them up with lemon glaze for a pop of vivid taste.

Variations

• Use different mix-ins. These scones don’t should be blueberry! Swap in one other berry, recent fruit, dried fruit, or chocolate chips. See the “Scone Taste Variations” part of the scones weblog publish for my favourite twists.
• Make them vegan. 
  • Exchange the egg with a flax egg comprised of 1 tablespoon floor flaxseed combined with 3 tablespoons water.
  • Use full-fat coconut milk as an alternative of buttermilk or cream. 1/2 cup almond milk combined with 1 1/2 teaspoons lemon juice works too.
  • Substitute vegan butter, similar to Earth Steadiness Buttery Sticks, for normal butter.

Final Month’s Recipe

Final month’s recipe was my lentil salad. I beloved listening to all of the alternative ways you made this one your individual.

I’ve to present a particular shoutout to Robin, who made this salad vegan by including preserved lemons as an alternative of feta. What an amazing 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 below are a few of your photographs:

And congrats to our winner, Liz:

To Recap

Enter the Might Cooking Membership Problem by…

1. Making my scones recipe someday in Might.
2. Leaving a touch upon the blueberry scones weblog publish by Might 31.
3. Sending an image of the scones to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
4. And for one more bonus entry, posting your picture on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Blissful cooking!