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Mini scones with raspberry jam and vanilla bean mascarpone

Mini scones with raspberry jam and vanilla bean mascarpone

材料

1 cup (カップ) (150g) self-raising flour (小麦粉)

1/2 tsp icing (アイシング) sugar (砂糖) mixture

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

20g butter (バター), chopped

1/2 cup (カップ) (125ml) butter (バター)milk (牛乳)

250g ctn mascarpone

2 tsp icing (アイシング) sugar (砂糖) mixture, extra

1 tsp vanilla (バニラ) bean paste

Raspberry jam, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C. Line an oven (オーブン) tray with baking paper. Place (置く) the flour (小麦粉), icing (アイシング) sugar (砂糖) and salt (塩) in a bowl (ボウル). add (加える) the butter (バター) and use your fingertips to rub the butter (バター) into the flour (小麦粉) mixture. Make a well in the centre. add (加える) the butter (バター)milk (牛乳) and use a round-bladed knife (ナイフ) to stir (かき混ぜる) until (になるまで) a soft but sticky dough (生地) forms.

Turn onto a lightly (軽く) flour (小麦粉)ed work surface (表面). Gently (優しく) pat (軽く叩く) to form a 2cm-thick (厚さ) disc. Use a 3.5cm fluted pastry cut (切る)ter to cut (切る) out 12 discs and Place (置く) on lined tray. bake (オーブンで焼く) for 6-8 minutes (分) or until (になるまで) golden brown (茶色) and puffed. remove (取り出す) from oven (オーブン).

combine (混ぜる) the mascarpone, extra sugar (砂糖) and vanilla (バニラ) in a small (小さい) bowl (ボウル). Serve scones (スコーン) warm (温かい) with mascarpone and raspberry jam.

原文・詳細・リンク元
http://www.taste.com.au/recipes/19850/mini+scones+with+raspberry+jam+and+vanilla+bean+mascarpone


Baby scones with jam and cream

Baby scones with jam and cream

材料

2 1/2 cup (カップ)s self-raising flour (小麦粉)

1 tablespoon (大さじ) (スプーン) caster sugar (砂糖)

80g butter (バター), chill (冷蔵)ed, chopped

1 cup (カップ) milk (牛乳)

strawberry jam and double thick (厚さ) cream, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. lightly (軽く) grease (油を塗る) a 7.5cm-deep, 22cm round cake pan. combine (混ぜる) flour (小麦粉) and sugar (砂糖) in a bowl (ボウル). Using fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles fine breadcrumbs.

Make a well in the centre of flour (小麦粉) mixture. add (加える) milk (牛乳). stir (かき混ぜる) with a flat-bladed knife (ナイフ) until (になるまで) mixture just comes together (don't over-mix). Turn dough (生地) on to a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) Gently (優しく) to bring dough (生地) together.

Gently (優しく) press dough (生地) into a 2cm-thick (厚さ) round. Dip a 4.5cm round cut (切る)ter into flour (小麦粉). cut (切る) out scones (スコーン). Gently (優しく) press leftover (残り物) dough (生地) pieces together and repeat to make a total of 20 scones (スコーン). Place (置く) scones (スコーン), touching, in prepared pan. sprinkle with (振りかける) a little extra flour (小麦粉). bake (オーブンで焼く) for 10 to 12 minutes (分) or until (になるまで) golden. remove (取り出す) from oven (オーブン). cool (冷ます) in pan for 5 minutes (分). Wrap in a clean tea towel to keep warm (温かい). Serve with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/19728/baby+scones+with+jam+and+cream


Scones with blueberry compote

Scones with blueberry compote

材料

Vegetable oil, to grease (油を塗る)

150g (1 cup (カップ)) self-raising flour (小麦粉)

1 tsp baking powder (ベーキングパウダー)

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

50g unsalt (塩)ed butter (バター), chopped

2 tbs caster sugar (砂糖)

80ml (1/3 cup (カップ)) milk (牛乳)

1 egg (卵), lightly (軽く) whisk (泡立てる)ed

Double cream, to serve

1 x 250g punnet blueberries (ベリー)

2 tbs water (水)

2 strips orange (オレンジ) peel (皮)

2 tbs brown (茶色) sugar (砂糖)

1 x 7cm cinnamon (シナモン) stick

1 tsp fresh (生の) lemon (レモン) juice (ジュース)

手順
To make the blueberry compote, Place (置く) the blueberries (ベリー), water (水), orange (オレンジ) peel (皮), sugar (砂糖), cinnamon (シナモン) and lemon (レモン) juice (ジュース) in a saucepan over low heat and cook, stir (かき混ぜる)ring occasionally, for 5 minutes (分) or until (になるまで) the sugar (砂糖) dissolves. Increase heat to medium and bring to a simmer. Cook for 12 minutes (分) or until (になるまで) mixture is thick (厚さ) and jam-like. set aside (取っておく) to cool (冷ます).

Preheat (余熱) oven (オーブン) to 220°C. Brush (ハケで塗る) a baking tray with oil to grease (油を塗る). Sift the flour (小麦粉), baking powder (ベーキングパウダー) and salt (塩) into a bowl (ボウル). Use your fingertips to rub the butter (バター) into flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs. stir (かき混ぜる) in sugar (砂糖). Make a well in the centre. Pour in the milk (牛乳). Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) incorporated and mixture begins to hold together. Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) Gently (優しく) and shape into a disc.

Use a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin to roll (巻く) out the disc until (になるまで) about 2.5cm thick (厚さ). Use a round 7cm-diameter pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) 4 scones (スコーン) from the dough (生地). Transfer (移す) scones (スコーン) to the prepared tray. Re-roll (巻く) remaining dough (生地). Repeat cut (切る)ting to make 4 more scones (スコーン). Brush (ハケで塗る) tops with beaten egg (卵). bake (オーブンで焼く) for 10 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on top. Transfer (移す) to a wire rack (金網台) to cool (冷ます) completely.

Split the scones (スコーン) in half (半分に) and serve with compote and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/19502/scones+with+blueberry+compote


Buttermilk scones

Buttermilk scones

材料

3 1/2 cup (カップ)s self-raising flour (小麦粉)

2 tablespoon (大さじ) (スプーン)s caster sugar (砂糖)

60g butter (バター), chopped

1 1/2 cup (カップ)s butter (バター)milk (牛乳)

jam and Whipped cream (ホイップクリーム), to serve

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. grease (油を塗る) and flour (小麦粉) a 8cm-deep, 19cm (base) square cake pan.

Place (置く) flour (小麦粉), sugar (砂糖) and a pinch (インチ。1インチ=約2.5cm) of salt (塩) in a large (大きな) bowl (ボウル). add (加える) butter (バター). Using fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles fine breadcrumbs.

Make a well in the centre. add (加える) butter (バター)milk (牛乳). Using a flat-bladed knife (ナイフ), stir (かき混ぜる) until (になるまで) dough (生地) almost comes together. Place (置く) on a lightly (軽く) flour (小麦粉)ed surface (表面).

knead (こねる) Gently (優しく) until (になるまで) dough (生地) comes together. Press out to a 3cm-thick (厚さ) round. Dip a 5cm round cut (切る)ter into flour (小麦粉) to prevent dough (生地) sticking. cut (切る) out scones (スコーン). Gently (優しく) press leftover (残り物) dough (生地) pieces together and repeat to make a total 16 scones (スコーン).

Place (置く) scones (スコーン), touching, in prepared pan. bake (オーブンで焼く) for 15 to 17 minutes (分) or until (になるまで) light golden and hollow when tapped on top. Serve with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/19423/buttermilk+scones


Rockmelon and prosciutto with gorgonzola scones

Rockmelon and prosciutto with gorgonzola scones

材料

150g (1 cup (カップ)) self-raising flour (小麦粉)

large (大きな) pinch (インチ。1インチ=約2.5cm) of salt (塩)

20g chill (冷蔵)ed Devondale Light reduced-fat dairy spread, coarse (粗い)ly chopped

80ml (1/3 cup (カップ)) skim milk (牛乳)

50g gorgonzola, finely chopped

Skim milk (牛乳), extra, to Brush (ハケで塗る)

6 wedges (部分) rockmelon, deseeded

120g prosciutto slices (スライス)

手順
Preheat (余熱) oven (オーブン) to 180°C. Line a baking tray with non-stick baking paper.

Sift the flour (小麦粉) and salt (塩) into a large (大きな) bowl (ボウル). Use your fingertips to rub the dairy spread into the flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs.

Make a well in the centre. Pour in the milk (牛乳) and add (加える) the gorgonzola. Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) dough (生地) just comes together.

Turn the dough (生地) onto a lightly (軽く) flour (小麦粉)ed work surface (表面) and knead (こねる) until (になるまで) smooth (滑らか). Use the palm of your hand to press the dough (生地) out to about 2cm thick (厚さ). Use a round 5cm-diameter pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) 4 scones (スコーン) from the dough (生地). Press out the remaining dough (生地) and cut (切る) 2 more scones (スコーン). Place (置く) the scones (スコーン), about 5mm apart (間隔), on the lined tray. Brush (ハケで塗る) the tops with extra milk (牛乳). bake (オーブンで焼く) in oven (オーブン) for 20-25 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on top. set aside (取っておく) for 5 minutes (分) to cool (冷ます).

Serve the scones (スコーン) with the rockmelon and prosciutto.

原文・詳細・リンク元
http://www.taste.com.au/recipes/18384/rockmelon+and+prosciutto+with+gorgonzola+scones


Muesli scones

Muesli scones

材料

2 cup (カップ)s self-raising flour (小麦粉)

1/2 cup (カップ) plain flour (小麦粉)

1 tablespoon (大さじ) (スプーン) caster sugar (砂糖)

30g butter (バター), chill (冷蔵)ed, chopped

3/4 cup (カップ) milk (牛乳)

3/4 cup (カップ) to (まで)asted muesli

butter (バター) and honey (ハチミツ), to serve

手順
Preheat (余熱) oven (オーブン) to 250°C. lightly (軽く) grease (油を塗る) a 19cm square (base) cake pan.

Sift flour (小麦粉)s and sugar (砂糖) into a large (大きな) bowl (ボウル). add (加える) butter (バター). Using fingertips, rub butter (バター) into flour (小麦粉) until (になるまで) mixture resembles breadcrumbs. add (加える) milk (牛乳). Using a flat-bladed knife (ナイフ), stir (かき混ぜる) to form a soft dough (生地), add (加える)ing more milk (牛乳) if necessary. Turn dough (生地) onto a lightly (軽く)-flour (小麦粉)ed surface (表面). add (加える) muesli. knead (こねる) Gently (優しく) until (になるまで) dough (生地) comes together.

cut (切る) dough (生地) in half (半分に). Shape 1 half of dough (生地) into a 2cm-thick (厚さ) round. Using a 5cm scone cut (切る)ter or glass, cut (切る) rounds from dough (生地). Repeat with dough (生地) scraps. Place (置く) scones (スコーン) in prepared pan. Repeat with remaining dough (生地) and dough (生地) scraps.

bake (オーブンで焼く) scones (スコーン) for 12 to 15 minutes (分) or until (になるまで) golden. Serve with butter (バター) and honey (ハチミツ).

原文・詳細・リンク元
http://www.taste.com.au/recipes/18355/muesli+scones


Blood orange and Frangelico marmalade with scones

Blood orange and Frangelico marmalade with scones

材料

Melted butter (バター), to grease (油を塗る)

300g (2 cup (カップ)s) self-raising flour (小麦粉)

2 tbs icing (アイシング) sugar (砂糖) mixture

80g chill (冷蔵)ed butter (バター), chopped

125ml (1/2 cup (カップ)) milk (牛乳)

milk (牛乳), extra, to Brush (ハケで塗る)

Double cream, to serve

1kg blood orange (オレンジ)s, thin (薄い)ly sliced

1L (4 cup (カップ)s) water (水)

1 x 1kg pkt CSR Marmalade Setting sugar (砂糖)

125ml (1/2 cup (カップ)) Frangelico liqueur

手順
To make the blood orange (オレンジ) & Frangelico marmalade, Place (置く) the orange (オレンジ) in a large (大きな) glass bowl (ボウル). Pour over the water (水). Cover and set aside (取っておく) overnight to soak. Transfer (移す) to a large (大きな) stock pot. Bring to the boil over high heat. Reduce heat to medium and simmer, covered, for 45 minutes (分) or until (になるまで) the orange (オレンジ)s are tender. add (加える) the sugar (砂糖) and Frangelico and stir (かき混ぜる) to combine (混ぜる). Bring to the boil and cook, stir (かき混ぜる)ring occasionally, for 40 minutes (分) or until (になるまで) mixture thick (厚さ)ens and is at setting point. (To test if the mixture is at setting point, Place (置く) a saucer in the Freeze (冷凍)r for 5 minutes (分). Spoon (スプーン) a little marmalade onto the saucer. Return the saucer to the Freeze (冷凍)r for 2 minutes (分) or until (になるまで) the marmalade is cold. Touch with your finger to see if it is set and gel-like. If not, continue cooking, testing every 5 minutes (分).) To store, see below.

To make the scones (スコーン), Preheat (余熱) oven (オーブン) to 220°C. Brush (ハケで塗る) a baking tray with melted

Sift together the flour (小麦粉) and icing (アイシング) sugar (砂糖) in a large (大きな) bowl (ボウル). Use your fingertips to rub the butter (バター) into the flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs. Make a well in the centre and pour in the milk (牛乳). Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) evenly incorporated and the mixture begins to hold together.

Turn the dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and bring together. Use a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin to roll (巻く) out the dough (生地) until (になるまで) about 1.5cm thick (厚さ). Using a 5cm-diameter pastry cut (切る)ter, dipped in flour (小麦粉), cut (切る) 15 scones (スコーン) from the dough (生地). Place (置く) scones (スコーン) on the prepared tray about 5mm apart (間隔). Brush (ハケで塗る) the top of each scone with extra milk (牛乳). bake (オーブンで焼く) for 10-12 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on top. set aside (取っておく) to cool (冷ます) slightly (軽く).

Serve with marmalade and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/17843/blood+orange+and+frangelico+marmalade+with+scones


Wholemeal cheese and chive scones

Wholemeal cheese and chive scones

材料

1 1/2 cup (カップ)s wholemeal (粉末) self-raising flour (小麦粉)

1 1/2 cup (カップ)s plain self-raising flour (小麦粉)

1/2 teaspoon (小さじ) (スプーン) baking powder (ベーキングパウダー)

1/4 teaspoon (小さじ) (スプーン) salt (塩)

50g butter (バター), chopped

1 cup (カップ) grated vintage cheddar cheese (チェダーチーズ)

1 1/2 tablespoon (大さじ) (スプーン)s finely-chopped fresh (生の) chives

1 1/4 cup (カップ)s milk (牛乳)

butter (バター), to serve

手順
Preheat (余熱) oven (オーブン) to 220°C. Line a large (大きな) baking tray with non-stick baking paper. combine (混ぜる) flour (小麦粉)s, baking powder (ベーキングパウダー) and salt (塩) in a large (大きな) bowl (ボウル). Using fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles fine breadcrumbs. stir (かき混ぜる) in cheese and chives. Make a well in the centre.

combine (混ぜる) 1 cup (カップ) milk (牛乳) and 1/2 cup (カップ) cold water (水) in a jug. Pour milk (牛乳) mixture into well and stir (かき混ぜる) with a flat-bladed knife (ナイフ) until (になるまで) dough (生地) almost comes together. Turn onto a lightly (軽く)-flour (小麦粉)ed surface (表面). knead (こねる) Gently (優しく) for 1 minute or until (になるまで) smooth (滑らか) (do not overmix).

roll (巻く) dough (生地) out to a 2cm-thick (厚さ), 20cm x 26cm rectangle. cut (切る) dough (生地) into 16 squares.

Place (置く) scones (スコーン) 1cm apart (間隔) on tray. Brush (ハケで塗る) tops with remaining milk (牛乳). bake (オーブンで焼く) for 18 to 20 minutes (分) or until (になるまで) light golden and hollow when tapped. Serve warm (温かい) with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/17569/wholemeal+cheese+and+chive+scones


Best ever scones

Best ever scones

材料

3 cup (カップ)s self-raising flour (小麦粉)

pinch (インチ。1インチ=約2.5cm) of salt (塩)

1 cup (カップ) cream

1 cup (カップ) lemon (レモン)ade

手順
Sift flour (小麦粉) and salt (塩) into a large (大きな) bowl (ボウル). Make a well in the centre. Pour in cream and lemon (レモン)ade.

Mix with a knife (ナイフ) until (になるまで) mixture comes together. Turn dough (生地) onto a lightly (軽く)-flour (小麦粉)ed surface (表面). knead (こねる) Gently (優しく) until (になるまで) smooth (滑らか) and pliable.

cut (切る) scones (スコーン) into rounds using a scone cut (切る)ter. Arrange close together on a lightly (軽く) grease (油を塗る)d tray.

bake (オーブンで焼く) in a very hot oven (オーブン) (220°C) for 10 to 12 minutes (分) or until (になるまで) golden. Serve with jam and cream. Freeze (冷凍) if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/16549/best+ever+scones


Honey Scones

Honey Scones

材料

Plain flour (小麦粉), to dust

300g (2 cup (カップ)s) self-raising flour (小麦粉)

40g butter (バター), chill (冷蔵)ed, coarse (粗い)ly chopped

65g (1/3 cup (カップ)) sultanas

125ml (1/2 cup (カップ)) milk (牛乳)

milk (牛乳), extra, to Brush (ハケで塗る)

butter (バター), extra, at room temperature (常温), to serve

honey (ハチミツ), to serve

手順
Preheat (余熱) oven (オーブン) to 200°C. Dust a baking tray with plain flour (小麦粉). Sift the self-raising flour (小麦粉) into a bowl (ボウル). Use your fingertips to rub butter (バター) into the flour (小麦粉) until (になるまで) it resembles fine breadcrumbs. stir (かき混ぜる) in the sultanas. Make a well in the centre and pour in the milk (牛乳). Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) evenly incorporated and the mixture begins to come together.

Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) until (になるまで) smooth (滑らか). Use a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin to roll (巻く) out dough (生地) until (になるまで) 1.5cm thick (厚さ). Use a round 4.5cm-diameter pastry cut (切る)ter to cut (切る) 18 scones (スコーン) from the dough (生地). Place (置く) on the tray about 1cm apart (間隔). Brush (ハケで塗る) with extra milk (牛乳). Use a sharp knife (ナイフ) to score the scones (スコーン) crossways. bake (オーブンで焼く) for 12 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on top. Transfer (移す) to a wire rack (金網台) to cool (冷ます).

Top with butter (バター) and honey (ハチミツ) to serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/16336/honey+scones


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