Cherry & Tomato Basil Toast
This is a little bit of a non-recipe recipe, but it was so bright and summery, I had to share.
Well, as I write this I am winding down from a very busy weekend. My parents were here and we had such a wonderful time with them! It’s hard living several thousand miles away from your entire family sometimes! But it makes the moments we get to spend with them so precious. I families the heck outta this past weekend and I loved it.
This is what I made for our breakfast after an early-morning trip to the airport to drop off my parents. There’s a small secret to the glaze!
This is based on a recipe from Epicurious, but I jazzed it up a bit to make it more cookie-flavored.
Here’s what you need:
2 cups AP flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp. freshly grated nutmeg
1/2 teaspoon cinnamon
6 tablespoons cold, unsalted butter, cut into cubes
3/4 cup chocolate chips
3/4 cup cold milk
1 tablespoon white vinegar
1 large egg yolk
1 1/2 teaspoon vanilla
And for the glaze:
1/4 cup chocolate chips
1-2 tablespoon coffee (liquid, not instant)
Preheat your oven to 400 degrees.
In your favorite mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
Add the butte cubes and use a pastry cutter or a fork to cut the butter into the flour until it yis small, floury crumbs. Stir in the chocolate chips.
Next, use a fork or whisk to mix the egg yolk, milk, vanilla and vinegar together in a liquid measurement cup. Add slowly to the dry ingredients as you stir. The dough should mostly come together.
Turn the dough out onto a floured surface and use your hands to add enough flour that the dough is not too sticky. Form the dough into an 8-ish-inch disk, and cut like a pizza to make six triangles.
Transfer the scones to a baking sheet and bake for 15-18 minutes. Allow to cool halfway while you make the glaze.
To make the glaze, put the chocolate chips and coffee into a microwave-safe vessel and warm in 15-second intervals, stirring in between until the glaze is melted. Transfer to a zip-top bag and then cut the tiniest hole you can in the corner to pipe the glaze onto the scones. It will harden in just a few minutes and you are ready to serve.