Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter and one lucky winner will receive a prize. Below you will find all the details.
Our Cooking Club is a fun way to celebrate the Love & Lemons reader community. The concept is super simple: I choose one recipe every month. You make it and leave a comment on the recipe’s blog post. At the end of the month I will randomly select a winner to receive a prize.
I love the sense of community that comes from having so many people cooking a recipe every month. We’re starting our May Challenge today with our blueberry scones recipe and I hope you’ll join in. This is how it works:
Join the Love & Lemons Cooking Club
- Every month I choose a seasonal recipe. Join our email list to be notified when I share this month’s recipe.
- Make this recipe throughout the month.
- Leave a comment on the challenge recipe blog post by the end of the month. This time the deadline is May 31st!
- For a bonus entry, send a picture of what you made to [email protected].
- For another bonus entry, post your photo to Instagram and tag it @loveandlemons And #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month I will randomly select a winner and share some of your photos. This time we’re giving away a prize $100 Whole Foods Gift Card.
Additionally, for every entry we receive, we donate $1 to No Kid Hungry.
I’ve been loving these blueberry scones lately. They’re buttery, flaky, slightly sweet, and best of all, easy to make! They would be a lovely addition to a Mother’s Day brunch or a fun treat on any lazy May weekend morning. Enjoy them plain or dress them up with lemon glaze for a touch of bright flavor.
Variations
- Use other mix-ins. These scones don’t have to be blueberries! Swap in another berry, fresh fruit, dried fruit, or chocolate chips. My favorite variations can be found in the Scone Flavor Variations section of the Scones blog post.
- Make them vegan.
- Replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water.
- Use full-fat coconut milk instead of buttermilk or heavy cream. Half a cup of almond milk mixed with 1 1/2 teaspoons of lemon juice also works.
- Replace regular butter with vegan butter, such as Earth Balance Buttery Sticks.
Recipe from last month
Last month’s recipe was my lentil salad. I enjoyed hearing all the different ways you made this your own.
I have to give a special shout out to Robin who made this salad vegan by adding preserved lemons instead of feta. What a great idea!
Also to the TWO readers – Judy and Amelia – who made this recipe for their eclipse trips. How cool!
Here are some of your photos:
And congratulations to our winner Liz:
To recap:
Take part in the May Cooking Club Challenge by…
- Sometime in May I’ll make my scones recipe.
- Leave a comment on the Blueberry Scones blog post by May 31st.
- Send a picture of the scones to [email protected] for a bonus entry.
- And for another bonus entry: post your photo to Instagram and tag it @loveandlemons And #loveandlemonscookingclub.
Have fun cooking!