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Lemonade scones with jam and cream

Lemonade scones with jam and cream

材料

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

80g butter (バター)

310ml (1 1/4 cup (カップ)s) diet lemon (レモン)ade

1/2 cup (カップ) Dairy Whip Whipped cream (ホイップクリーム)

Strawberry jam, to serve

Dairy Whip Whipped cream (ホイップクリーム), to serve

Diet lemon (レモン)ade, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C. grease (油を塗る) a baking tray. combine (混ぜる) flour (小麦粉) and butter (バター) in a food processor until (になるまで) the mixture resembles fine breadcrumbs. Transfer (移す) to a large (大きな) bowl (ボウル).

add (加える) the lemon (レモン)ade and cream. Use a flat-bladed knife (ナイフ) to stir (かき混ぜる) until (になるまで) combine (混ぜる)d. 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).

Press the dough (生地) out to a round 3cm-thick (厚さ) disc. Using a 5cm-diameter scone cut (切る)ter, cut (切る) into rounds. Place (置く) scones (スコーン), side by side, just touching, on prepared tray. bake (オーブンで焼く) for 15-20 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on base. Transfer (移す) immediately to a wire rack (金網台) to cool (冷ます). Halve scones (スコーン) and spread with jam and Dairy Whip Whipped cream (ホイップクリーム). Serve with lemon (レモン)ade, if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/8274/lemonade+scones+with+jam+and+cream


Basic scones

Basic scones

材料

plain flour (小麦粉), for dusting

3 cup (カップ)s self-raising flour (小麦粉)

80g butter (バター), cubed

1 to 1 1/4 cup (カップ)s 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 200°C. lightly (軽く) dust a flat baking tray with plain flour (小麦粉). Sift self-raising flour (小麦粉) into a large (大きな) bowl (ボウル).

Using your fingertips, rub butter (バター) into flour (小麦粉) until (になるまで) mixture resembles breadcrumbs.

Make a well in the centre. add (加える) 1 cup (カップ) of milk (牛乳). Mix with a flat-bladed knife (ナイフ) until (になるまで) mixture forms a soft dough (生地), add (加える)ing more milk (牛乳) if required. Turn 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) (don't knead (こねる) dough (生地) too much or scones (スコーン) will be tough).

pat (軽く叩く) dough (生地) into a 2cm-thick (厚さ) round. Using a 5cm (diameter) round cut (切る)ter, cut (切る) out 12 rounds. Press dough (生地) together and cut (切る) out remaining 4 rounds. Place (置く) scones (スコーン) onto prepared baking tray, 1cm apart (間隔). Sprinkle tops with a little plain flour (小麦粉). bake (オーブンで焼く) for 20 to 25 minutes (分) or until (になるまで) golden and well risen. Transfer (移す) to a wire rack (金網台). Serve warm (温かい) with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/8163/basic+scones


Herb and cheese scones with chive cream

Herb and cheese scones with chive cream

材料

3 cup (カップ)s self-raising flour (小麦粉)

1 teaspoon (小さじ) (スプーン) salt (塩)

pinch (インチ。1インチ=約2.5cm) cayenne pepper

50g butter (バター), chill (冷蔵)ed, chopped

1/2 cup (カップ) mixed herbs (such as oregano (オレガノ), rosemary and dill), finely chopped

1/3 cup (カップ) grated light tasty cheese

1 cup (カップ) reduced-fat milk (牛乳)

1/3 cup (カップ) natural yoghurt

1 tablespoon (大さじ) (スプーン) finely chopped chives

100g 97% fat-free shaved leg ham (ハム)

手順
Preheat (余熱) oven (オーブン) to 220°C. Line a baking tray with non-stick baking paper.

Sift flour (小麦粉) into a large (大きな) bowl (ボウル). add (加える) salt (塩), cayenne pepper and pepper. Mix well to combine (混ぜる). add (加える) butter (バター). Using your fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles fine breadcrumbs.

add (加える) herbs and cheese to flour (小麦粉) mixture. stir (かき混ぜる) well to combine (混ぜる). add (加える) milk (牛乳). Mix with a flat-bladed knife (ナイフ) until (になるまで) a soft dough (生地) forms. knead (こねる) lightly (軽く) on a flour (小麦粉)ed surface (表面). pat (軽く叩く) dough (生地) into a 2cm-thick (厚さ) round. Using a 5cm cut (切る)ter, cut (切る) into 12 rounds. Place (置く) rounds close together on a baking tray.

bake (オーブンで焼く) for 12 minutes (分), or until (になるまで) golden and well-risen. set aside (取っておく) on baking tray to cool (冷ます) slightly (軽く).

combine (混ぜる) yoghurt, chives and salt (塩) and pepper in a small (小さい) bowl (ボウル). Halve scones (スコーン). Top 12 halves with shaved ham (ハム) and chive mixture. Sandwich together with remaining scone halves. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/7649/herb+and+cheese+scones+with+chive+cream


Kumara scones with beetroot jam

Kumara scones with beetroot jam

材料

225g self-raising flour (小麦粉)

1/2 tsp salt (塩)

1 tsp sugar (砂糖)

45g unsalt (塩)ed butter (バター)

1 cup (カップ) cooked mashed sweet kumara

150ml butter (バター)milk (牛乳)

Beetroot jam, to serve (recipe follows)

Creme fraiche, to serve

thyme (タイム) leaves, to garnish

15g unsalt (塩)ed butter (バター)

1 tbs extra virgin olive oil

110g thin (薄い)ly sliced onion (玉ねぎ)

150g raw beetroot, grated

2 dried (干した) chill (冷蔵)ies

1 tsp thyme (タイム) leaves

1 tbs caster sugar (砂糖)

2 tbs sherry vinegar

手順
To make the beetroot jam, melt the butter (バター) and oil in a medium saucepan. add (加える) the onion (玉ねぎ), beetroot, chill (冷蔵)i and thyme (タイム) and sweat over very low heat, stir (かき混ぜる)ring occasionally, for about 45 minutes (分). add (加える) the sugar (砂糖) and vinegar and continue to cook for 20 minutes (分) until (になるまで) thick (厚さ) and jammy. remove (取り出す) chill (冷蔵)ies and set aside (取っておく) to cool (冷ます).

Preheat (余熱) oven (オーブン) to 200°C.

Sift the flour (小麦粉), salt (塩) and sugar (砂糖) into a bowl (ボウル). Rub in butter (バター) with your fingertips until (になるまで) you have fine breadcrumbs. add (加える) the kumara and enough butter (バター)milk (牛乳) to make a smooth (滑らか) and slightly (軽く) sticky dough (生地) - don't overwork. Transfer (移す) onto a lightly (軽く) flour (小麦粉)ed workbench and roll (巻く) out to 1.5cm thick (厚さ)ness. Use a 5cm scone cut (切る)ter to cut (切る) out about 16 scones (スコーン).

Place (置く) on a lightly (軽く) grease (油を塗る)d and flour (小麦粉)ed baking tray, Brush (ハケで塗る) with any remaining butter (バター)milk (牛乳) and bake (オーブンで焼く) for 8-10 minutes (分) or until (になるまで) golden.

When ready to serve, break in half (半分に) and top with beetroot jam and creme fraiche and garnish with a small (小さい) thyme (タイム) leaf. leftover (残り物) scones (スコーン) can be frozen (冷凍).

原文・詳細・リンク元
http://www.taste.com.au/recipes/7263/kumara+scones+with+beetroot+jam


Savoury scones

Savoury scones

材料

4 cup (カップ)s (600g) self-raising flour (小麦粉)

Pinch (インチ。1インチ=約2.5cm) cayenne pepper

100g chill (冷蔵)ed unsalt (塩)ed butter (バター), cubed, plus extra to serve

150g ham (ハム), finely chopped

6 spring onion (玉ねぎ)s, finely chopped

1/2 red capsicum, finely chopped

1/2 green capsicum, finely chopped

2 cup (カップ)s (240g) finely grated tasty cheese

1 1/2 cup (カップ)s (375ml) milk (牛乳), plus extra to Brush (ハケで塗る)

手順
Preheat (余熱) the oven (オーブン) to 180°C fan-forced (200°C conventional). grease (油を塗る) and flour (小麦粉) a baking tray.

Sift the flour (小麦粉) into a large (大きな) bowl (ボウル), add (加える) the cayenne pepper and rub the butter (バター) with your fingertips until (になるまで) it resembles fine breadcrumbs. stir (かき混ぜる) in the ham (ハム), spring onion (玉ねぎ), ham (ハム), capsicums and 1 1/2 cup (カップ)s of the tasty cheese, and season well with salt (塩) and pepper. add (加える) the milk (牛乳), cut (切る)ting it into the dry mixture with a knife (ナイフ) until (になるまで) just combine (混ぜる)d - do not overmix.

Place (置く) the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. cut (切る) into eight wedges (部分), then separate wedges (部分) slightly (軽く). Brush (ハケで塗る) the top of the scones (スコーン) with extra milk (牛乳) and sprinkle over the remaining cheese. bake (オーブンで焼く) for 20-25 minutes (分) or until (になるまで) golden.

Serve warm (温かい), spread with extra butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/7082/savoury+scones


Cauliflower soup with blue-cheese scones

Cauliflower soup with blue-cheese scones

材料

50g butter (バター)

1 brown (茶色) onion (玉ねぎ), halved, finely chopped

2kg cauliflower, cut (切る) into florets

1.5L (6 cup (カップ)s) chicken or vegetable stock

250ml (1 cup (カップ)) thin (薄い) cream

Sea salt (塩) flakes & ground (粉末) white pepper

60ml (1/4 cup (カップ)) thin (薄い) cream, extra, to garnish

fresh (生の)ly ground (粉末) black pepper (黒コショウ)

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

1 tsp salt (塩)

20g butter (バター), chill (冷蔵)ed, finely chopped

160ml (2/3 cup (カップ)) milk (牛乳)

60g blue cheese (King Island Dairy Endeavour brand), finely chopped

Plain flour (小麦粉), to dust

milk (牛乳), extra, to Brush (ハケで塗る)

手順
Melt butter (バター) in a large (大きな) saucepan over medium-high heat until (になるまで) foaming. add (加える) onion (玉ねぎ) and cook, stir (かき混ぜる)ring, for 5 minutes (分) or until (になるまで) onion (玉ねぎ) softens. add (加える) cauliflower and stock, and bring to the boil. Cook, uncovered, stir (かき混ぜる)ring occasionally, for 15-20 minutes (分) or until (になるまで) cauliflower is tender. remove (取り出す) from heat and set aside (取っておく) for 10 minutes (分) to cool (冷ます) slightly (軽く).

Place (置く) half the cauliflower mixture in the bowl (ボウル) of a food processor and process until (になるまで) smooth (滑らか). Transfer (移す) to a clean saucepan. Repeat with the remaining cauliflower mixture.

Meanwhile, to make the scones (スコーン), Preheat (余熱) oven (オーブン) to 180°C. Line a square 23cm (base measurement) cake pan with non-stick baking paper. Sift the flour (小麦粉) and salt (塩) into a 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. add (加える) milk (牛乳) and cheese. Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) combine (混ぜる)d and the mixture begins to hold together. (Do not overmix. The dough (生地) should be soft but not sticky.) Turn 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).

roll (巻く) out the dough (生地) until (になるまで) about 2cm thick (厚さ). Use a 3.5cm diameter round pastry cut (切る)ter to cut (切る) out 12 scones (スコーン). Place (置く) scones (スコーン), side by side, in the prepared pan. Brush (ハケで塗る) the tops with 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 15 minutes (分) or until (になるまで) golden brown (茶色) and scones (スコーン) sound hollow when tapped on the top. remove (取り出す) from oven (オーブン). remove (取り出す) from tray or pan and wrap in a clean tea towel to keep warm (温かい).

add (加える) cream to the soup and stir (かき混ぜる) over low heat until (になるまで) hot. Taste and season with salt (塩) and pepper.

Pour soup into a tureen. add (加える) extra cream and season with black pepper (黒コショウ). Serve at the table with scones (スコーン).

原文・詳細・リンク元
http://www.taste.com.au/recipes/7024/cauliflower+soup+with+blue+cheese+scones


Scones with jam and clotted cream

Scones with jam and clotted cream

材料

3 cup (カップ)s plain flour (小麦粉)

2 tsp cream of tartar

1 tsp baking soda (重曹)

40g butter (バター)

1 tbs caster sugar (砂糖)

300ml single cream

1 tbs lemon (レモン) juice (ジュース)

Clotted cream and your favourite jam, to serve (see Notes)

手順
Preheat (余熱) oven (オーブン) to 220°C.

Sift the flour (小麦粉), cream of tartar, baking soda (重曹) and a pinch (インチ。1インチ=約2.5cm) of salt (塩) in a bowl (ボウル) and use your fingers to rub in the butter (バター), lifting the dough (生地) up in the air to aerate it. When it resembles fine breadcrumbs, stir (かき混ぜる) in the sugar (砂糖).

combine (混ぜる) the cream (reserving 1 tablespoon (大さじ) (スプーン)) and lemon (レモン) juice (ジュース). Use a fork (フォーク) to gradually stir (かき混ぜる) into the dough (生地) (if you add (加える) it all at once, you'll end up with wet dough (生地)). On a lightly (軽く) flour (小麦粉)ed surface (表面), roll (巻く) the dough (生地) into a ball then flatten to about 2.5cm high. Use a 6cm round pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) the dough (生地). Use the off-cut (切る)s to form another ball and continue cut (切る)ting until (になるまで) all the dough (生地) is used. Place (置く) on a lightly (軽く) flour (小麦粉)ed baking tray.

Brush (ハケで塗る) with reserved cream and dust with a little flour (小麦粉). bake (オーブンで焼く) for 10 minutes (分) or until (になるまで) golden. Transfer (移す) to a rack to cool (冷ます).

To serve, top with a generous dollop of jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/6312/scones+with+jam+and+clotted+cream


Blueberry scones

Blueberry scones

材料

250g strong (bake (オーブンで焼く)r's) plain flour (小麦粉)

1/2 tsp bicarbonate of soda

1 tsp ground (粉末) cinnamon (シナモン)

50g unsalt (塩)ed butter (バター), chill (冷蔵)ed, diced, plus extra to serve

50g caster sugar (砂糖)

1 punnet (125g) blueberries (ベリー)

175ml butter (バター)milk (牛乳)

手順
Preheat (余熱) the oven (オーブン) to 200°C. Dust a large (大きな) baking tray with flour (小麦粉).

Sift the flour (小麦粉), bicarbonate of soda, cinnamon (シナモン) and 1/2 teaspoon (小さじ) (スプーン) of salt (塩) into a large (大きな) bowl (ボウル) and mix well. add (加える) the butter (バター) and use your fingertips to rub it into the flour (小麦粉) until (になるまで) the mixture resembles fine crumbs. stir (かき混ぜる) in the sugar (砂糖), blueberries (ベリー) and butter (バター)milk (牛乳), and mix to form a dough (生地).

Dust your hands with flour (小麦粉) and form the dough (生地) into a 20cm round. Mark 8 wedges (部分) in the dough (生地) with a knife (ナイフ). bake (オーブンで焼く) for 20-25 minutes (分) or until (になるまで) light golden. Allow to cool (冷ます), break the scones (スコーン) into 8, then split in half (半分に) and spread with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/5378/blueberry+scones


Zucchini and cheddar scones

Zucchini and cheddar scones

材料

1 small (小さい) (about 100g) zucchini (ズッキーニ)

2 cup (カップ)s (300g) self-raising fl our, sifted, plus extra to dust

1 tsp caster sugar (砂糖)

1 cup (カップ) (120g) coarse (粗い)ly grated vintage cheddar

1/4 cup (カップ) (3 tbs) fi nely chopped chives

1 cup (カップ) (250ml) butter (バター)milk (牛乳), plus extra to Brush (ハケで塗る)

Sliced ham (ハム) off the bone and tomato relish, to serve

手順
Preheat (余熱) the oven (オーブン) to 200°C. butter (バター) and lightly (軽く) fl our a 20cm-square cake pan or slice pan. coarse (粗い)ly grate the zucchini (ズッキーニ), wrap in paper towel (ペーパータオル) and squeeze out excess moisture.

combine (混ぜる) zucchini (ズッキーニ), flour (小麦粉), sugar (砂糖), cheddar, chives and 1/2 teaspoon (小さじ) (スプーン) salt (塩) in a large (大きな) bowl (ボウル). Gradually add (加える) the butter (バター)milk (牛乳) and mix with your hands 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) and pat (軽く叩く) into a 2cm-thick (厚さ) piece. Use a 5.5cm-round pastry cut (切る)ter dipped in fl our to cut (切る) out rounds from dough (生地). Place (置く), with extra butter (バター)milk (牛乳). knead (こねる) remaining dough (生地) and continue cut (切る)ting until (になるまで) you have 16 scones (スコーン). bake (オーブンで焼く) in the oven (オーブン) for 18-20 minutes (分) until (になるまで) golden. Serve with ham (ハム) and relish.

原文・詳細・リンク元
http://www.taste.com.au/recipes/3547/zucchini+and+cheddar+scones


Gluten-free scones with jam and cream

Gluten-free scones with jam and cream

材料

Melted Nuttelex dairy-free margarine, to grease (油を塗る)

450g (3 cup (カップ)s) Basco gluten-free multipurpose baking mix

1 tbs caster sugar (砂糖)

2 tsp gluten-free baking powder (ベーキングパウダー)

310ml (1 1/4 cup (カップ)s) soy milk (牛乳)

2 tbs Nuttelex dairy-free margarine, extra, melted

Potato flour (小麦粉), to dust

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

Strawberry jam, to serve

Double cream, to serve

手順
Preheat (余熱) oven (オーブン) to 180°C. Brush (ハケで塗る) a square 23cm (base measurement) cake pan with melted margarine to lightly (軽く) grease (油を塗る). combine (混ぜる) baking mix, sugar (砂糖) and baking powder (ベーキングパウダー) in a large (大きな) bowl (ボウル) and make a well in the centre. combine (混ぜる) the soy milk (牛乳) and extra margarine in a bowl (ボウル). Pour soy-milk (牛乳) mixture into the well in sugar (砂糖) mixture. 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 mixture begins to hold together.

lightly (軽く) dust a clean work surface (表面) with potato flour (小麦粉). Turn the dough (生地) onto the flour (小麦粉)ed surface (表面). Use your hands to Gently (優しく) press the dough (生地) out into a 3cm-thick (厚さ) disc. Use a 5cm-diameter round pastry cut (切る)ter to cut (切る) out 16 scones (スコーン). Place (置く) the scones (スコーン), side by side, in the prepared pan. lightly (軽く) Brush (ハケで塗る) with extra soy milk (牛乳).

bake (オーブンで焼く) in oven (オーブン) for 20 minutes (分) or until (になるまで) scones (スコーン) are light golden and sound hollow when tapped on the top. remove (取り出す) from oven (オーブン) and 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/3312/gluten+free+scones+with+jam+and+cream


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