Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our May challenge today with our blueberry scones recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is May 31!
- For a bonus entry, send a picture of what you made to [email protected].
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
I’ve been loving these blueberry scones lately. They’re buttery, flaky, lightly sweet, and—best of all—easy to make! They’d be a lovely addition to a Mother’s Day brunch or a fun treat on any lazy weekend morning in May. Enjoy them plain, or dress them up with lemon glaze for a pop of bright flavor.
Variations
- Use other mix-ins. These scones don’t have to be blueberry! Swap in another berry, fresh fruit, dried fruit, or chocolate chips. See the “Scone Flavor Variations” section of the scones blog post for my favorite twists.
- Make them vegan.
- Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
- Use full-fat coconut milk instead of buttermilk or cream. 1/2 cup almond milk mixed with 1 1/2 teaspoons lemon juice works too.
- Substitute vegan butter, such as Earth Balance Buttery Sticks, for regular butter.
Last Month’s Recipe
Last month’s recipe was my lentil salad. I loved hearing all the different ways you made this one your own.
I have to give a special shoutout 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 trips to see the solar eclipse. How cool!
Here are some of your photos:
And congrats to our winner, Liz:
To Recap
Enter the May Cooking Club Challenge by…
- Making my scones recipe sometime in May.
- Leaving a comment on the blueberry scones blog post by May 31.
- Sending a picture of the scones to [email protected] for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
