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 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 Could problem at the moment with our blueberry scones recipe, and I hope you’ll be part of within the enjoyable. Right here’s the way it works:

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 freely giving 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 currently. They’re buttery, flaky, evenly 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 Could. Get pleasure from them plain, or gown them up with lemon glaze for a pop of shiny taste.

Variations

• Use different mix-ins. These scones don’t should 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. 
  • Exchange the egg with a flax egg constituted 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, resembling Earth Stability Buttery Sticks, for normal butter.

Final Month’s Recipe

Final month’s recipe was my lentil salad. I liked 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 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 Could Cooking Membership Problem by…

1. Making my scones recipe someday in Could.
2. Leaving a touch upon the blueberry scones weblog publish by Could 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 photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Pleased cooking!