Lunch With Loni

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Peach Cobbler Scones July 31, 2013

Filed under: Uncategorized — lonislens @ 4:12 am

One wonderful thing about living in the South is the amazing local peaches we can get.  My favorite are the “freestone” peaches, because they make it easy to separate the flesh from the pit.  The only tough thing about peaches is that they don’t lend themselves well to eating at work.  Has anyone else had one of those moments where someone walks in your office just as a gush of peach juice is running down your face/hand?  Maybe that’s just me…

Anyhow, these scones were fabulous.  I cut the slices too thinly so they didn’t hold up as well as they could have, but that didn’t affect how they tasted!  As someone who doesn’t like overly sweet baked goods, scones are a perfect treat for me.

  Original Recipe Located At:

  As Adapted From:

Peach Cobbler Scones


  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 1½ sticks (12 tbsp.) unsalted butter, cold and cut into cubes
  • 1 large egg, beaten
  • 1 tsp. vanilla extract
  • ¾ cup buttermilk, plus more for brushing
  • 1-2 ripe peaches, sliced thin
  • For the cinnamon-sugar: 2 tbsp. sugar ¾ tsp. ground cinnamon


To make the dough, combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.  Whisk briefly to blend.  Add the butter to the bowl and cut the butter into the dry ingredients using a pastry cutter (I really need one of these because it makes life easier than trying to achieve the same result with knives or a food processor) or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas.  Stir in the egg, vanilla, and buttermilk and mix gently with a fork until a dough forms.  Knead briefly, about 10-15 times, until the dough has come together.  Be careful to avoid over handling the dough, as it can result in tough, dense scones.

Preheat the oven to 400˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Turn the dough out onto a well floured work surface.  (If the dough is too soft to shape, chill it for about 15 minutes before proceeding.)  Roll the dough out into a 10 x 12-inch rectangle.  Brush half of the dough lightly with buttermilk.  Lay the peach slices in a single layer over the buttermilk side of the dough.  Sprinkle evenly with about half of the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches as if closing a book and press down gently.  Slice the dough into 8-10 equal sized pieces.*  Transfer to the prepared baking sheets.  Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar.  Bake, rotating the pans halfway through baking, until the tops are golden brown and the scones are baked through, about 15-18 minutes.  Let cool 2-3 minutes on the baking sheet, then carefully transfer to a wire rack to cool further.  Serve warm.

Make a cup of Earl Grey, open a nice book, and enjoy!


Jalapeño Cheddar Turkey Burgers July 28, 2013

Filed under: Uncategorized — lonislens @ 2:23 am

Yumm!  The perfect summer grill recipe that would go well with a nice margarita.  The recipe calls for chicken but we made these with turkey, since that’s what we had on hand.  Instead of topping with guacamole we topped with sliced avocado and some fresh salsa.  SInce it was just the two of us we had leftovers and honestly although re-heated burgers are sometimes not the best, these ones were delicious the next day as the flavors had mellowed out a little and really settled in.  I think this would be a great one to prepare the patties ahead of time and leave in the fridge for the day before you put them on the grill.


  Original Recipe Located At:

  Recipe Also Here:  (Because you know 80% of the stuff I post on here I find on her blog!)


Jalapeño Cheddar Burger


  • 1 1/2 pounds ground chicken
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped fresh cilantro
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped jalapeño
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/3 cup finely shredded cheddar cheese
  • kosher salt and freshly cracked black pepper
  • hamburger buns (we’re in love with the French rolls from Publix, they really hold up well to a thick burger)
  • avocado/guacamole (optional)
  • salsa (optional)


1. Prepare an indoor or outdoor grill over medium heat.

2.  Transfer the ground chicken to a medium bowl.

3.  Add in the onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground chicken.

4.  Form the mixture into four 1/2″-thick patties.  Grill burgers over medium heat until cooked through, 5-7 minutes per side.

5.  Serve each patty in a burger bun topped with guacamole and sour cream and salsa if desired.


Buttermilk Chive Biscuits July 27, 2013

Filed under: Uncategorized — lonislens @ 3:45 pm

My husband went to the store to pick up some whole milk for our daughter, and accidentally grabbed buttermilk instead.  This spurred a week with various buttermilk recipes (pancakes, scones, etc.) to include these buttermilk biscuits.  I’ve never made biscuits from scratch before.  There were a few things I know I could probably have done differently to help with the consistency (I think the butter was cut in a little too much to where it wasn’t as cold anymore as it should have been, and I found sticking the entire mixture in the fridge for a bit before making the second batch helped).  Still, they tasted great and were very light.

     Recipe Courtesy Of: Williams Sonoma

     Original Recipe Located At:

Buttermilk Chive Biscuits


  • 2 cups all-purpose flour
  • 2 Tbs. sugar
  • 1 1/2 Tbs. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into   thin slivers
  • 1 whole egg
  • 1 egg yolk (optional)
  • Scant 1 cup buttermilk, or as needed (apparently scant means just under)
  • 1/4 cup snipped fresh chives
  • Shredded cheddar cheese (I sprinkled a bit over the top of the biscuits when they went in to bake)


1.  Preheat an oven to 400°F.
2.  In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
3.  In a measuring pitcher, combine the whole egg and egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Whisk in the snipped chives.  Add the buttermilk mixture to the flour mixture. Using a fork, mix quickly just until the dry ingredients are absorbed.
4.  Turn the dough out onto a heavily floured work surface and knead gently and quickly until the dough is no longer sticky, about 5 minutes. Pat into a square or rectangle 1/2 inch thick. Dip a round biscuit cutter 3 inches in diameter in flour and cut out 24 rounds. Arrange the rounds on ungreased baking sheets about 1 inch apart.  Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm.