Love & Lemons Cooking Membership – May!
Be a part of the Love & Lemons Cooking Membership Drawback this month! It’s easy to enter, and one lucky winner will acquire a prize. Uncover all the details beneath.
Our Cooking Membership is a satisfying technique to have enjoyable the Love & Lemons neighborhood of readers. The concept is super simple—each month, I choose a recipe. You make it, and also you allow a contact upon the recipe’s weblog submit. On the end of the month, I randomly select one winner to acquire a prize.
I just like the sense of neighborhood that comes from so many people cooking one recipe each month. We’re kicking off our May downside proper this second with our blueberry scones recipe, and I hope you’ll be a part of throughout the satisfying. Proper right here’s the best way it really works:
Be a part of the Love & Lemons Cooking Membership
- Each month, I choose one seasonal recipe. Be a part of our e mail guidelines so that you just’ll know as shortly as I share each month’s recipe.
- Make that recipe in the middle of the month.
- Go away a comment on the issue recipe’s weblog submit by the highest of the month. This time, the deadline is May 31!
- For a bonus entry, ship a picture of what you made to LoveAndLemonsCookingClub@gmail.com.
- For another bonus entry, submit your {photograph} on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Total Meals Reward Card!
On the end of the month, I’ll randomly select a winner and share a couple of of your footage. This time, we’re making a gift a $100 Total Meals current card.
In addition to, for every entry we acquire, we’ll donate $1 to No Youngster Hungry.
I’ve been loving these blueberry scones nowadays. They’re buttery, flaky, flippantly sweet, and—higher of all—easy to make! They’d be an exquisite addition to a Mother’s Day brunch or a satisfying cope with on any lazy weekend morning in May. Have the benefit of them plain, or costume them up with lemon glaze for a pop of vivid style.
Variations
- Use completely different mix-ins. These scones don’t have to be blueberry! Swap in a single different berry, up to date fruit, dried fruit, or chocolate chips. See the “Scone Style Variations” a part of the scones weblog submit for my favorite twists.
- Make them vegan.
- Change the egg with a flax egg created from 1 tablespoon flooring flaxseed blended with 3 tablespoons water.
- Use full-fat coconut milk instead of buttermilk or cream. 1/2 cup almond milk blended with 1 1/2 teaspoons lemon juice works too.
- Substitute vegan butter, similar to Earth Steadiness Buttery Sticks, for regular butter.
Ultimate Month’s Recipe
Ultimate month’s recipe was my lentil salad. I cherished listening to all the other ways you made this one your particular person.
I’ve to supply a specific shoutout to Robin, who made this salad vegan by together with preserved lemons instead of feta. What an unimaginable thought!
Moreover, to the TWO readers—Judy and Amelia—who made this recipe for his or her journeys to see the photograph voltaic eclipse. How cool!
Listed beneath are a couple of of your footage:
And congrats to our winner, Liz:
To Recap
Enter the May Cooking Membership Drawback by…
- Making my scones recipe sometime in May.
- Leaving a contact upon the blueberry scones weblog submit by May 31.
- Sending a picture of the scones to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
- And for an extra bonus entry, posting your {photograph} on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Utterly completely happy cooking!
