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 main points beneath.
Our Cooking Membership is a enjoyable technique to have a good time the Love & Lemons group 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 really like the sense of group that comes from so many individuals cooking one recipe every month. We’re kicking off our Could problem as we speak with our blueberry scones recipe, and I hope you’ll be 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 electronic mail checklist 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 submit by the top 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, submit your picture on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Complete Meals Present Card!
On the finish of the month, I’ll randomly choose a winner and share a few of your pictures. This time, we’re making a gift of 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 these days. They’re buttery, flaky, evenly 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 gown them up with lemon glaze for a pop of vibrant taste.
Variations
- Use different mix-ins. These scones don’t need to be blueberry! Swap in one other berry, contemporary fruit, dried fruit, or chocolate chips. See the “Scone Taste Variations” part of the scones weblog submit for my favourite twists.
- Make them vegan.
- Change the egg with a flax egg made out of 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, equivalent to Earth Stability Buttery Sticks, for normal butter.
Final Month’s Recipe
Final month’s recipe was my lentil salad. I cherished listening to all of the other ways you made this one your personal.
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 ideal 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 below are a few of your pictures:
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 submit by Could 31.
- Sending an image of the scones to [email protected] for a bonus entry.
- And for an additional bonus entry, posting your picture on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Blissful cooking!
