Love & Lemons Cooking Membership – Might!

Be part of the Love & Lemons Cooking Membership Problem this month! It is easy 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 submit. 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 as we speak 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 Present Card!

On the finish of the month, I’ll randomly choose a winner and share a few of your photographs. This time, we’re gifting away 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, calmly candy, and—better of all—straightforward to make! They’d be a stunning 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 brilliant 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 submit for my favourite twists.
• Make them vegan. 
  • Substitute the egg with a flax egg constituted 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, reminiscent of Earth Steadiness Buttery Sticks, for normal butter.

Final Month’s Recipe

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

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 awesome concept!

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 Might Cooking Membership Problem by…

1. Making my scones recipe someday in Might.
2. Leaving a touch upon the blueberry scones weblog submit by Might 31.
3. Sending an image of the scones to [email protected] for a bonus entry.
4. And for an additional bonus entry, posting your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Completely happy cooking!