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Buttermilk scones, honey cream and rhubarb conserve

Buttermilk scones, honey cream and rhubarb conserve

材料

450g (3 cup (カップ)s) self-raising flour (小麦粉)

1/3 cup (カップ) (75g) caster sugar (砂糖)

150g unsalt (塩)ed butter (バター), chopped, softened (柔らかくなった)

1 (59g) egg (卵)

1/2 cup (カップ) (125ml) butter (バター)milk (牛乳), plus extra for Brush (ハケで塗る)ing

Rhubarb conserve (see related recipe), to serve

2 tbs honey (ハチミツ)

300ml pouring cream

200ml mascarpone

手順
Adjust an oven (オーブン) shelf to sit in the top third of the oven (オーブン), then Preheat (余熱) to 220°C. Sift flour (小麦粉), sugar (砂糖) and 1/4 tsp salt (塩) into a bowl (ボウル). Using fi ngertips, rub in butter (バター) until (になるまで) mixture resembles breadcrumbs. whisk (泡立てる) egg (卵) and butter (バター)milk (牛乳) in a small (小さい) jug, then pour over mixture. Using a dinner knife (ナイフ), mix wet ingredients (材料) into dry until (になるまで) they come together. For light-textured scones (スコーン), it is important not to overwork the mixture.

Turn mixture on to a well-flour (小麦粉)ed surface (表面) and, using your hands, form it into a 2-2.5cm high round. Using a 5cm flour (小麦粉)ed cut (切る)ter, cut (切る) out rounds, pressing (押して) cut (切る)ter straight down into dough (生地) and pulling it straight up without twisting. Reflour (小麦粉) each time. Place (置く) scones (スコーン) 3cm apart (間隔) on a baking paper-lined oven (オーブン) tray. Brush (ハケで塗る) tops with a little extra butter (バター)milk (牛乳), then bake (オーブンで焼く) for 10-12 minutes (分) or until (になるまで) golden.

For honey (ハチミツ) cream, combine (混ぜる) honey (ハチミツ) and cream in a bowl (ボウル). Place (置く) mascarpone in a bowl (ボウル), gradually whisk (泡立てる) in honey (ハチミツ) mixture, then whisk (泡立てる) until (になるまで) soft peaks form. Serve warm (温かい) scones (スコーン) with cream and conserve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/14339/buttermilk+scones+honey+cream+and+rhubarb+conserve


Chocolate and craisin scones

Chocolate and craisin scones

材料

You will need a baking tray, round bladed knife (ナイフ), 5 1/2 cm round cookie cut (切る)ter and a small (小さい) plastic bag.

3 cup (カップ)s (450g) self-raising flour (小麦粉)

Pinch (インチ。1インチ=約2.5cm) salt (塩)

100g butter (バター), chill (冷蔵)ed, chopped

1/3 cup (カップ) (70g) brown (茶色) sugar (砂糖)

1/2 cup (カップ) (95g) milk (牛乳) choc bits

1/3 (50g) craisins (レーズン) (dried (干した) cranberries (クランベリー) (ベリー)), chopped

1 cup (カップ) (250ml) milk (牛乳)

50g milk (牛乳) choc bits, melted, extra

chocolate (チョコレート) hazelnut spread, to serve

手順
Preheat (余熱) oven (オーブン) to 200°C. Line a baking tray with non-stick paper.

Sift the flour (小麦粉) and salt (塩) into a bowl (ボウル). add (加える) the butter (バター), using your fingertips to rub in until (になるまで) fine crumbs form. stir (かき混ぜる) in the sugar (砂糖). add (加える) the choc bits and craisins (レーズン). stir (かき混ぜる) well.

Use a round-bladed knife (ナイフ) to mix in the milk (牛乳) until (になるまで) a soft dough (生地) forms. Turn out onto a lightly (軽く) flour (小麦粉)ed surface (表面). roll (巻く) dough (生地) out until (になるまで) about 2cm thick (厚さ). Use a 5 1/2 cm round cut (切る)ter to cut (切る) out 12 rounds. (Re-roll (巻く) leftover (残り物) dough (生地).)

Put the rounds about 1/2 cm apart (間隔) on the tray. bake (オーブンで焼く) for 12 minutes (分) or until (になるまで) golden. set aside (取っておく) to cool (冷ます).

Place (置く) the chocolate (チョコレート) in a plastic bag and snip the point. Drizzle the chocolate (チョコレート) over the scones (スコーン). Serve with chocolate (チョコレート) hazelnut spread.

原文・詳細・リンク元
http://www.taste.com.au/recipes/13455/chocolate+and+craisin+scones


Blue cheese and hazelnut scones

Blue cheese and hazelnut scones

材料

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

1 tsp caster sugar (砂糖)

55g (1/3 cup (カップ)) whole hazelnuts

30g chill (冷蔵)ed butter (バター), cubed

60g Bass Strait blue cheese (King Island Dairy brand), crumbled (粉々の)

185ml (3/4 cup (カップ)) milk (牛乳)

milk (牛乳), extra, to Brush (ハケで塗る)

Fig jam, to serve

Pure (double) cream (King Island Dairy brand), to serve

手順
Preheat (余熱) oven (オーブン) to 180°C. Sift the flour (小麦粉) into a large (大きな) bowl (ボウル). add (加える) the sugar (砂糖) and stir (かき混ぜる) to combine (混ぜる).

Spread hazelnuts over an oven (オーブン) tray. Cook in oven (オーブン) for 7 minutes (分) or until (になるまで) toasted. Place (置く) hazelnuts in a tea towel and rub to remove (取り出す) the skins. Roughly chop and set aside (取っておく) until (になるまで) required. Increase oven (オーブン) to 200°C.

Use your fingers to rub the butter (バター) into the flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs. add (加える) blue cheese and hazelnuts, and stir (かき混ぜる) to combine (混ぜる). add (加える) milk (牛乳) and 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 (do not over mix). The dough (生地) should be soft and sticky. If it is a little dry, add (加える) a bit more milk (牛乳). Bring the dough (生地) together with your hands.

Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく). With a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin, roll (巻く) out dough (生地) to about 2.5cm thick (厚さ). Use a 5cm-diameter fluted pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) out the scones (スコーン). Place (置く) the scones (スコーン) on a baking tray, about 1cm apart (間隔), and Brush (ハケで塗る) tops with the extra milk (牛乳). bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 12 minutes (分) or until (になるまで) golden and cooked through. (The scones (スコーン) should sound hollow when you tap the tops.)

remove (取り出す) from oven (オーブン) and serve warm (温かい) with fig jam and double cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/13054/blue+cheese+and+hazelnut+scones


Scones with cardamom date spread

Scones with cardamom date spread

材料

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

15g butter (バター)

2 tbs sugar (砂糖)

185ml (3/4 cup (カップ)) reduced-fat milk (牛乳)

Extra reduced-fat milk (牛乳), for Brush (ハケで塗る)ing

250g pitted dates, chopped

150g dark brown (茶色) sugar (砂糖)

1/2 tsp cardamom seeds

185ml (3/4 cup (カップ)) water (水)

手順
To make cardamom date spread, Place (置く) dates, sugar (砂糖), cardamom and water (水) in a medium saucepan. Bring to the boil, stir (かき混ぜる)ring, over medium heat. Reduce heat to low and simmer, uncovered, stir (かき混ぜる)ring often, for 10 minutes (分) or until (になるまで) thick (厚さ) and glossy. (See microwave tip.) Spoon (スプーン) into a clean 250ml (1-cup (カップ)) glass screw-top jar (瓶) and seal immediately. Turn upside down for 2 minutes (分) to sterilise the jar (瓶). set aside (取っておく) right-side up until (になるまで) cool (冷ます)ed to room temperature (常温) or serve while still warm (温かい).

Preheat (余熱) oven (オーブン) to 220°C. Sift the flour (小麦粉) into a medium bowl (ボウル). Use your fingertips to rub in the butter (バター). stir (かき混ぜる) in the sugar (砂糖) and make a well in the centre. add (加える) the milk (牛乳) and use a round-bladed knife (ナイフ) to mix with a cut (切る)ting action until (になるまで) the dough (生地) begins to come together.

Use your hand to Gently (優しく) bring mixture together. knead (こねる) once or twice on a lightly (軽く) flour (小麦粉)ed clean surface (表面) until (になるまで) smooth (滑らか). pat (軽く叩く) out dough (生地) until (になるまで) 2.5cm thick (厚さ). Use a round 5cm scone cut (切る)ter dipped in flour (小麦粉) to cut (切る) discs of dough (生地). Place (置く) on a baking tray with edges touching. Gently (優しく) re-knead (こねる) and cut (切る) remaining dough (生地). Brush (ハケで塗る) tops with a little extra milk (牛乳).

bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 14-15 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped. Serve warm (温かい) with date spread.

原文・詳細・リンク元
http://www.taste.com.au/recipes/12666/scones+with+cardamom+date+spread


Pam's plain scones

Pam's plain 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)

1 tbs caster sugar (砂糖)

1/2 tsp baking powder (ベーキングパウダー)

1/2 tsp salt (塩)

150ml milk (牛乳)

80ml (1/3 cup (カップ)) thick (厚さ)ened cream

1 1/2 tbs water (水)

1/2 tsp milk (牛乳), extra

1/2 tsp water (水), extra

Jam, to serve

Double or whipped thick (厚さ)ened cream, to serve

手順
Preheat (余熱) oven (オーブン) to 230°C. Brush (ハケで塗る) a baking tray with the melted butter (バター) to lightly (軽く) grease (油を塗る). Sift the flour (小麦粉), sugar (砂糖), baking powder (ベーキングパウダー) and salt (塩) together twice. Place (置く) in a medium bowl (ボウル) and make a well in centre.

add (加える) the milk (牛乳), cream and water (水) to the dry ingredients (材料) and use a round-bladed knife (ナイフ) to stir (かき混ぜる) with a cut (切る)ting action to combine (混ぜる). Bring the mixture together with your hands to form a slightly (軽く) sticky dough (生地).

Turn onto a well-flour (小麦粉)ed surface (表面) and knead (こねる) lightly (軽く) until (になるまで) smooth (滑らか).

Use the palm of your hand to flatten the dough (生地) into a disc about 1.5cm thick (厚さ). Use a flour (小麦粉)ed, plain, round 5cm cut (切る)ter to cut (切る) out discs and Place (置く) them about 2cm apart (間隔) on grease (油を塗る)d tray. Bring any remaining dough (生地) toge-ther, knead (こねる) lightly (軽く) and repeat the flattening and cut (切る)ting process.

combine (混ぜる) extra milk (牛乳) and water (水), and use a pastry Brush (ハケで塗る) to Brush (ハケで塗る) tops of scones (スコーン) lightly (軽く) with the mixture. bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 10-12 minutes (分) or until (になるまで) cooked through and sound hollow when tapped on base. Serve warm (温かい) or at room temperature (常温), halved and topped with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/11890/pams+plain+scones


Mini sun-dried tomato scones

Mini sun-dried tomato scones

材料

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

1/4 tsp salt (塩)

40g (2 tbs) butter (バター), cubed, at room temperature (常温)

120g (2/3 cup (カップ)) drained (水分の抜かれた) sun-dried (干した) tomatoes, finely chopped

2 tbs finely chopped fresh (生の) continental parsley

200mls butter (バター)milk (牛乳)

Self-raising flour (小麦粉), extra

45g (1/4 cup (カップ)) drained (水分の抜かれた) sun-dried (干した) tomatoes, extra, sliced, to serve

80g (1/3 cup (カップ)) fresh (生の) ricotta

80g (1/3 cup (カップ)) spreadable cream cheese

1 tbs finely chopped fresh (生の) continental parsley

1 tbs finely chopped fresh (生の) chives

1 tbs finely chopped fresh (生の) dill

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

手順
Preheat (余熱) oven (オーブン) to 220°C (200°C fan-forced).

combine (混ぜる) flour (小麦粉) and salt (塩) in a medium bowl (ボウル). Use fingertips to rub in butter (バター) until (になるまで) mixture resembles fine breadcrumbs. stir (かき混ぜる) through the tomatoes and parsley.

add (加える) butter (バター)milk (牛乳) and use a round-bladed knife (ナイフ) to mix with a cut (切る)ting motion until (になるまで) evenly incorporated and mixture begins to hold together. add (加える) a little more butter (バター)milk (牛乳) if mixture is dry. Bring dough (生地) together with your hands, turn onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく) 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 4cm cut (切る)ter dipped in flour (小麦粉) to cut (切る) out scones (スコーン). Place (置く) scones (スコーン) on an ungrease (油を塗る)d baking tray 1cm apart (間隔) and bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 10 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on the top. remove (取り出す) scones (スコーン) from oven (オーブン) and Place (置く) on a wire rack (金網台) to cool (冷ます).

Meanwhile, to make herb cream cheese, Place (置く) the ricotta and cream cheese in a small (小さい) bowl (ボウル) and use a wooden Spoon (スプーン) to mix until (になるまで) smooth (滑らか). add (加える) the parsley, chives, dill and lemon (レモン) juice (ジュース) and mix to combine (混ぜる).

To serve, spread the cool (冷ます)ed scones (スコーン) with the herb cream cheese and top with a slice of extra sun-dried (干した) tomato.

原文・詳細・リンク元
http://www.taste.com.au/recipes/11008/mini+sun+dried+tomato+scones


Basic scones

Basic scones

材料

450g (3 cup (カップ)s) self-raising flour (小麦粉)

1 tbs caster sugar (砂糖)

80g butter (バター), cubed, at room temperature (常温)

250mls (1 cup (カップ)) milk (牛乳), at room temperature (常温)

Self-raising flour (小麦粉), extra

手順
Preheat (余熱) oven (オーブン) to 220°C. Measure all your ingredients (材料). combine (混ぜる) the self-raising flour (小麦粉) and caster sugar (砂糖) in a medium bowl (ボウル). Use your fingertips to rub in the butter (バター) until (になるまで) the mixture resembles fine breadcrumbs. To help incorporate some air into the mixture, keep the palms of your hands face-up as you lift the flour (小麦粉) to rub in the butter (バター). This will help make the scones (スコーン) lighter in texture. I have found that room-temperature butter (バター) gives a better result than chill (冷蔵)ed butter (バター) in scones (スコーン). It is also easier to incorporate into the flour (小麦粉) when at room temperature (常温). butter (バター) helps give the scones (スコーン) a tender texture as well as add (加える)ing flavour.

add (加える) the milk (牛乳) all at once. Use a round- bladed knife (ナイフ) to mix together using a cut (切る)ting motion until (になるまで) evenly incorporated and the mixture begins to hold together. Do not over mix. Again, I have found that room-temperature milk (牛乳) is better to use in scones (スコーン) than milk (牛乳) straight from the fridge. The flour (小麦粉) mixture needs less mixing to incorporate the room-temperature milk (牛乳) evenly, resulting in a lighter texture. The dough (生地) should be soft but not sticky. If it is a little dry, simply add (加える) a little more milk (牛乳). Then bring dough (生地) together with your hands.

Turn the dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく) about 4-5 times with your hands, by pressing (押して) and then turning, until (になるまで) the dough (生地) is just smooth (滑らか). It is important that you knead (こねる) Gently (優しく) and don't handle the dough (生地) too much. If it is overworked, gluten in the flour (小麦粉) will develop which will cause the scones (スコーン) to be tough in texture and heavy.

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 2cm thick (厚さ). (Alternatively, you can flatten the dough (生地) with the palm of your hand). Then use a round 5cm pastry cut (切る)ter to cut (切る) out the scones (スコーン). Dip the cut (切る)ter into the extra flour (小麦粉) before cut (切る)ting out each scone. Use a straight-down motion to cut (切る) out the scones (スコーン). Do not twist the cut (切る)ter as this will cause the scones (スコーン) to rise unevenly during cooking. You can re-roll (巻く) any scraps and cut (切る) more scones (スコーン); however, these will be slightly (軽く) less tender than the scones (スコーン) cut (切る) from the original dough (生地) and will rise less evenly.

As you cut (切る) out the scones (スコーン), Place (置く) them on a baking tray about 1cm apart (間隔). Placing them this close together will also help them rise evenly. I have found there is no need to grease (油を塗る) or flour (小麦粉) the tray. Sprinkle the tops of the scones (スコーン) with a little extra flour (小麦粉). bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 10-12 minutes (分) or until (になるまで) golden and cooked through. The best way to tell if the scones (スコーン) are cooked is to tap the top of one with your fingertips - if it sounds hollow when tapped, they are ready. Alternatively, insert a skewer into a scone - if it comes out clean, they are ready.

remove (取り出す) the scones (スコーン) from the oven (オーブン) and immediately wrap them in a clean tea towel. Wrapping the scones (スコーン) will keep them warm (温かい) and will give them a soft crust. Serve warm (温かい) with lashings of butter (バター) or with jam and whipped or thick (厚さ) cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/10710/basic+scones


Orange date scones

Orange date scones

材料

Melted butter (バター) or margarine, for greasing

2 1/3 cup (カップ)s (350g) self-raising flour (小麦粉)

2 tbs sugar (砂糖)

1 tsp salt (塩)

40g (2 tbs) butter (バター)

1 orange (オレンジ), rind finely grated, juice (ジュース)d

1 cup (カップ) (165g) chopped dried (干した) dates

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

125mls (1/2 cup (カップ)) milk (牛乳)

butter (バター), to serve

手順
Preheat (余熱) oven (オーブン) to 180°C. Brush (ハケで塗る) a baking tray with melted butter (バター) or margarine to grease (油を塗る) lightly (軽く).

Sift the flour (小麦粉), sugar (砂糖) and salt (塩) into a large (大きな) mixing bowl (ボウル). Rub in the butter (バター) with your fingertips until (になるまで) the mixture resembles fine breadcrumbs. stir (かき混ぜる) in the orange (オレンジ) rind and dates.

combine (混ぜる) the orange (オレンジ) juice (ジュース), egg (卵) and milk (牛乳) in a small (小さい) jug. Make a well in the centre of the dry ingredients (材料) and pour in the combine (混ぜる)d liquids. Mix the liquid into the dry ingredients (材料) with a round-bladed knife (ナイフ) until (になるまで) the mixture starts to come together. Use your hands to form the mixture into a ball. Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and press into a 2cm-thick (厚さ) round. cut (切る) out the dough (生地) with a flour (小麦粉)ed 5cm scone cut (切る)ter and Place (置く) onto prepared tray. Repeat with any remaining dough (生地) scraps.

bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 12-15 minutes (分) or until (になるまで) golden and sound 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/10612/orange+date+scones


Plain scones

Plain scones

材料

Melted butter (バター), for greasing

Plain flour (小麦粉), for dusting

450g (3 cup (カップ)s) self-raising flour (小麦粉)

Pinch (インチ。1インチ=約2.5cm) salt (塩)

1 tbs sugar (砂糖)

80g chill (冷蔵)ed butter (バター), cubed

250mls (1 cup (カップ)) milk (牛乳)

Extra milk (牛乳), for Brush (ハケで塗る)ing

Strawberry jam and thick (厚さ) cream, to serve

手順
Preheat (余熱) oven (オーブン) to 230°C. lightly (軽く) grease (油を塗る) a baking tray with the melted butter (バター) and then dust with a little flour (小麦粉).

combine (混ぜる) self-raising flour (小麦粉), salt (塩) and sugar (砂糖) in a large (大きな) bowl (ボウル). Rub in the butter (バター) with your fingertips until (になるまで) the mixture resembles fine breadcrumbs. add (加える) the milk (牛乳) and stir (かき混ぜる) with a round-bladed knife (ナイフ) using a cut (切る)ting motion until (になるまで) just combine (混ぜる)d. lightly (軽く) flour (小麦粉) your hands and bring the mixture together to form a soft dough (生地). Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく) with your fingertips 4-5 times. Flatten with the palm of your hand to about 2cm thick (厚さ) and then cut (切る) the dough (生地) into rounds using a 5cm cut (切る)ter. Place (置く) the rounds about 1cm apart (間隔) on the prepared baking tray and Brush (ハケで塗る) lightly (軽く) with the extra milk (牛乳). Dust with a little flour (小麦粉) and bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 10-12 minutes (分) or until (になるまで) they're golden and sound hollow when tapped on the top. Serve warm (温かい) with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/10233/plain+scones


Vanilla bean scones with mixed-berry jam

Vanilla bean scones with mixed-berry jam

材料

Melted butter (バター), to grease (油を塗る)

250ml (1 cup (カップ)) milk (牛乳)

1 vanilla (バニラ) bean, split

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

1 tbs caster sugar (砂糖)

80g butter (バター), cubed

Self-raising flour (小麦粉), to dust

Mascarpone, to serve, if desired

2 lemon (レモン)s, juice (ジュース)d, seeds reserved

750g strawberries (ベリー), hulled, washed

860g (4 cup (カップ)s) caster sugar (砂糖)

2 x 150g punnets blueberries (ベリー)

2 x 150g punnets blackberries (ベリー), boysenberries (ベリー) or mulberries (ベリー)

1 x 50g pkt jamsetta jam-setting mixture (Fowler Vacola brand)

手順
To make mixed-berry jam, wrap lemon (レモン) seeds in a 10cm-square piece of muslin and tie with unwaxed white kitchen string to enclose. combine (混ぜる) seed pouch, lemon (レモン) juice (ジュース), strawberries (ベリー) and sugar (砂糖) in a large (大きな) saucepan. stir (かき混ぜる) over medium heat for 5 minutes (分) or until (になるまで) sugar (砂糖) dissolves. Increase heat to medium-high and bring to the boil. Gently (優しく) boil uncovered, stir (かき混ぜる)ring occasionally, for 20 minutes (分) or until (になるまで) mixture reduces by one-quarter.

Carefully remove (取り出す) the seed pouch. add (加える) the remaining berries (ベリー) and jam-setting mixture and cook, stir (かき混ぜる)ring, for 5 minutes (分) or until (になるまで) the berries (ベリー) are soft but still hold their shape.

Wash four 300ml preserving jar (瓶)s and lids in hot, soapy water (水) and rinse well. Drain upside down on a rack. Spoon (スプーン) hot jam into warm (温かい) jar (瓶)s and seal immediately. Turn upside down for 2 minutes (分). Turn upright and set aside (取っておく) for 4 hours to set. Label, date and store until (になるまで) ready to use.

Preheat (余熱) oven (オーブン) to 200°C. Brush (ハケで塗る) a square 19cm (base measurement) cake pan with melted butter (バター) to lightly (軽く) grease (油を塗る). Place (置く) the milk (牛乳) in a small (小さい) saucepan. Use a small (小さい) sharp knife (ナイフ) to scrape seeds from the vanilla (バニラ) bean into the milk (牛乳). Bring to a simmer over medium heat. Cook, stir (かき混ぜる)ring, for 5 minutes (分) or until (になるまで) slightly (軽く) reduced and fragrant. remove (取り出す) from heat and set aside (取っておく) to cool (冷ます) to room temperature (常温).

Meanwhile, Place (置く) flour (小麦粉) and sugar (砂糖) in a bowl (ボウル). Use your fingertips to rub butter (バター) into flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs. add (加える) cool (冷ます)ed vanilla (バニラ) 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. (Do not overmix. The dough (生地) should be soft but not sticky.) Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and Gently (優しく) 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) about 2cm thick (厚さ). Use a 5cm-diameter pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) out scones (スコーン). Place (置く) scones (スコーン), side by side, in the prepared pan. bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 10 minutes (分) or until (になるまで) the scones (スコーン) sound hollow when tapped on the top. remove (取り出す) from oven (オーブン).

Serve scones (スコーン) with mixed-berry jam and mascarpone, if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/9525/vanilla+bean+scones+with+mixed+berry+jam


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