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 beneath.
Our Cooking Membership is a enjoyable option 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 allow 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 Might 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 listing so that you’ll know as quickly as I share every month’s recipe.
- Make that recipe in the course of the month.
- Depart a remark on the problem recipe’s weblog submit by the top of the month. This time, the deadline is Might 31!
- For a bonus entry, ship an image of what you made to LoveAndLemonsCookingClub@gmail.com.
- For one more bonus entry, submit 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 images. This time, we’re giving freely a $100 Complete Meals present 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, flippantly candy, and—better of all—simple 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. Get pleasure from them plain, or gown 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 comprised of 1 tablespoon floor flaxseed blended with 3 tablespoons water.
- Use full-fat coconut milk as a substitute of buttermilk or cream. 1/2 cup almond milk blended with 1 1/2 teaspoons lemon juice works too.
- Substitute vegan butter, corresponding 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 personal.
I’ve to present a particular shoutout to Robin, who made this salad vegan by including preserved lemons as a substitute 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 here are a few of your images:
And congrats to our winner, Liz:
To Recap
Enter the Might Cooking Membership Problem by…
- Making my scones recipe someday in Might.
- Leaving a touch upon the blueberry scones weblog submit by Might 31.
- Sending an image of the scones to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
- And for an additional bonus entry, posting your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Blissful cooking!
