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Bacon and chive scones

Bacon and chive scones

材料

2 tbs olive oil

6 bacon (ベーコン) rashers, rind and excess fat trimmed, finely chopped

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

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

2 tsp caster sugar (砂糖)

20g butter (バター)

250ml (1 cup (カップ)) milk (牛乳)

2 tbs finely chopped fresh (生の) chives

Plain flour (小麦粉), to dust

1 tbs milk (牛乳), extra

2 tsp poppy seeds

butter (バター), extra, to serve

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

Heat oil in a frying pan over medium heat. add (加える) bacon (ベーコン) and cook, stir (かき混ぜる)ring, for 2 minutes (分) or until (になるまで) crisp. 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) soft. Transfer (移す) to a plate lined with paper towel (ペーパータオル). set aside (取っておく) for 5 minutes (分) to cool (冷ます).

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 the flour (小麦粉) mixture until (になるまで) it resembles breadcrumbs. combine (混ぜる) milk (牛乳), chives and bacon (ベーコン) mixture in a jug. Make a well in the centre of the flour (小麦粉) mixture and add (加える) milk (牛乳) mixture. Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) just combine (混ぜる)d. Bring dough (生地) together with your hands. Turn onto a flour (小麦粉)ed surface (表面) and knead (こねる) until (になるまで) smooth (滑らか). Shape dough (生地) into a 2cm-thick (厚さ) disc. Use a 5cm-diameter round 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, on tray. Brush (ハケで塗る) with extra milk (牛乳) and sprinkle with (振りかける) poppy seeds.

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) scones (スコーン) are golden brown (茶色) and sound hollow when tapped on the top. remove (取り出す) from oven (オーブン) and Transfer (移す) to a wire rack (金網台). Serve with extra butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/3002/bacon+and+chive+scones


Wholemeal sultana and seed scones

Wholemeal sultana and seed scones

材料

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

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

30g butter (バター)

2 tbs unground (粉末) linseeds

65g (1/3 cup (カップ)s) sultanas

1 tbs caster sugar (砂糖)

250ml (1 cup (カップ)) reduced-fat milk (牛乳)

Self-raising flour (小麦粉), extra, to dust

Extra milk (牛乳), to Brush (ハケで塗る)

Low-fat ricotta, to serve

Jam, no add (加える)ed sugar (砂糖), to serve

手順
Preheat (余熱) oven (オーブン) to 230°C. Sift the combine (混ぜる)d flour (小麦粉)s into a medium bowl (ボウル). Return husks to the flour (小麦粉) mixture. 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) the linseeds, sultanas and sugar (砂糖), and stir (かき混ぜる) to combine (混ぜる).

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. (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 your fingertips to pat (軽く叩く) out the dough (生地) until (になるまで) about 2cm thick (厚さ).

Use a 5.5cm-diameter round pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) 14 scones (スコーン) from the dough (生地). Place (置く) scones (スコーン), side by side, on a baking tray. lightly (軽く) Brush (ハケで塗る) tops of scones (スコーン) 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 15 minutes (分) or until (になるまで) scones (スコーン) sound hollow when tapped on the top. remove (取り出す) from oven (オーブン). Serve immediately with ricotta and jam.

原文・詳細・リンク元
http://www.taste.com.au/recipes/2617/wholemeal+sultana+and+seed+scones


Hot cross scones

Hot cross 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), cubed

55g (1/3 cup (カップ)) currants (干しブドウ)

125ml (1/2 cup (カップ)) milk (牛乳)

milk (牛乳), extra, to Brush (ハケで塗る)

80g dark chocolate (チョコレート), finely chopped

手順
Preheat (余熱) oven (オーブン) to 220°C. Brush (ハケで塗る) a baking tray with melted butter (バター) to lightly (軽く) grease (油を塗る).

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. add (加える) the currants (干しブドウ) and stir (かき混ぜる) to combine (混ぜる). 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 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) dough (生地) out to about 1.5cm thick (厚さ). Use a 5cm-diameter pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) 15 scones (スコーン) from the dough (生地). Place (置く) scones (スコーン) on the tray about 5mm apart (間隔). Brush (ハケで塗る) tops 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) for 30 minutes (分) to cool (冷ます).

Meanwhile, Place (置く) the chocolate (チョコレート) in a heatproof bowl (ボウル) over a saucepan half-filled with simmering water (水) (make sure the bowl (ボウル) doesn't touch the water (水)). stir (かき混ぜる) until (になるまで) the chocolate (チョコレート) melts and is smooth (滑らか). Spoon (スプーン) into a sealable plastic bag and cut (切る) 1 corner to make a 5mm opening. Pipe the chocolate (チョコレート) in a cross on top of each scone. set aside (取っておく) for 5 minutes (分) to set.

原文・詳細・リンク元
http://www.taste.com.au/recipes/1939/hot+cross+scones


Granny's scones

Granny's scones

材料

2 cup (カップ)s plain flour (小麦粉), sifted

4 teaspoon (小さじ) (スプーン)s baking powder (ベーキングパウダー)

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

1 egg (卵), at room temperature (常温)

1/4 cup (カップ) canola oil

1/3 cup (カップ) milk (牛乳)

1/4 cup (カップ) lukewarm (温かい) water (水)

butter (バター) and your favourite jam, to serve

手順
Place (置く) baking tray in oven (オーブン). Preheat (余熱) tray and oven (オーブン) to 200°C.

combine (混ぜる) flour (小麦粉), baking powder (ベーキングパウダー), 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). Using a fork (フォーク), whisk (泡立てる) egg (卵), oil, milk (牛乳) and water (水) in a jug. add (加える) egg (卵) mixture to dry ingredients (材料). Mix until (になるまで) just combine (混ぜる)d (the less you work the dough (生地), the better), add (加える)ing a little more water (水) if required.

Turn dough (生地) onto a flour (小麦粉)ed board and pat (軽く叩く) out until (になるまで) 2cm thick (厚さ). Using a 5cm scone cut (切る)ter, cut (切る) out scones (スコーン). Place (置く) on hot baking tray, allowing a little room for spreading. bake (オーブンで焼く) scones (スコーン) for 10 minutes (分) or until (になるまで) risen and light golden. Serve scones (スコーン) hot with butter (バター) and jam.

原文・詳細・リンク元
http://www.taste.com.au/recipes/1473/grannys+scones


Cheese and bacon scones

Cheese and bacon scones

材料

3 rashers bacon (ベーコン), rind remove (取り出す)d, finely chopped

3 cup (カップ)s self-raising flour (小麦粉)

80g butter (バター), cubed

100g tasty cheese, finely grated

1 to 1 1/4 cup (カップ)s milk (牛乳)

plain flour (小麦粉), for dusting

butter (バター), extra, to serve

手順
Preheat (余熱) oven (オーブン) to 200°C. Line a flat baking tray with Mackies Nonstick bake (オーブンで焼く)liner.

Heat a non-stick frying pan over medium-high heat. add (加える) bacon (ベーコン) and cook, stir (かき混ぜる)ring, for 4 minutes (分) or until (になるまで) golden. Transfer (移す) to a plate lined with paper towel (ペーパータオル)s. cool (冷ます) completely.

Sift 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. add (加える) bacon (ベーコン) and cheese. Mix well.

Make a well in centre of mixture. add (加える) 1 cup (カップ) 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 dough (生地) onto a lightly (軽く) flour (小麦粉)ed Mackies DuoMat. knead (こねる) dough (生地) Gently (優しく) until (になるまで) smooth (滑らか) (take care not to knead (こねる) too much).

pat (軽く叩く) dough (生地) until (になるまで) 2.5cm thick (厚さ). Using a 5cm cut (切る)ter, press Gently (優しく) and cut (切る) 16 rounds from dough (生地). Place (置く) 1cm apart (間隔) on Mackies Nonstick bake (オーブンで焼く)liner. Sprinkle tops of scones (スコーン) with 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. Serve scones (スコーン) hot with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/1465/cheese+and+bacon+scones


Vanilla scones with strawberry cream

Vanilla scones with strawberry cream

材料

4 cup (カップ)s self-raising flour (小麦粉)

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

1 cup (カップ) thick (厚さ)ened cream

1 cup (カップ) milk (牛乳)

2 teaspoon (小さじ) (スプーン)s vanilla (バニラ) essence

2 tablespoon (大さじ) (スプーン)s icing (アイシング) sugar (砂糖) mixture, to serve

1/4 cup (カップ) strawberry jam

1 1/2 cup (カップ)s thick (厚さ)ened cream, whipped

150g strawberries (ベリー), diced

手順
Preheat (余熱) oven (オーブン) to 190°C. Line a flat baking tray with baking paper. Sift flour (小麦粉), sugar (砂糖) and a pinch (インチ。1インチ=約2.5cm) of salt (塩) into a large (大きな) bowl (ボウル).

combine (混ぜる) cream, milk (牛乳) and vanilla (バニラ) in a jug. Pour into dry ingredients (材料). stir (かき混ぜる) with a flat-bladed knife (ナイフ) to combine (混ぜる). 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).

pat (軽く叩く) dough (生地) out to a 2.5cm-thick (厚さ) round.Using a 5cm scone cut (切る)ter, cut (切る) 12 scones (スコーン) from dough (生地). Gently (優しく) press remaining dough (生地) together and repeat. Place (置く) scones (スコーン) on prepared tray, allowing a little room for spreading. bake (オーブンで焼く) for 12 to 15 minutes (分) or until (になるまで) golden. remove (取り出す) from oven (オーブン). Cover with a clean tea towel and stand scones (スコーン) on tray for 10 minutes (分).

Make strawberry cream: stir (かき混ぜる) jam in a bowl (ボウル) until (になるまで) softened (柔らかくなった) slightly (軽く). add (加える) cream and half the strawberries (ベリー). Gently (優しく) fold through until (になるまで) just combine (混ぜる)d.

Split scones (スコーン) in half (半分に). Top bases with a dollop of strawberry cream, remaining strawberries (ベリー) and scone tops. Dust with icing (アイシング) sugar (砂糖) and serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/28/vanilla+scones+with+strawberry+cream


Rosemary, sage and camembert scones

Rosemary, sage and camembert scones

材料

2 1/2 cup (カップ)s (325g) self-raising flour (小麦粉), plus extra for dusting

50g cold butter (バター), chopped

2 tbs shredded (きざんだ), fresh (生の) sage leaves

2 tsp chopped, fresh (生の) rosemary leaves

Sea salt (塩) & fresh (生の)ly ground (粉末) black pepper (黒コショウ)

1 1/4 cup (カップ)s (310ml) milk (牛乳)

100g Tasmanian Heritage camembert

手順
Preheat (余熱) oven (オーブン) to 220°C. lightly (軽く) grease (油を塗る) a 20cm square cake pan.

Sift flour (小麦粉) into a medium bowl (ボウル). add (加える) butter (バター) and rub in using fingertips. add (加える) sage, rosemary, salt (塩) and pepper and mix to combine (混ぜる). Use a knife (ナイフ) to stir (かき混ぜる) milk (牛乳) into flour (小麦粉) mixture, until (になるまで) you have soft, sticky dough (生地).

Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面) and press dough (生地) into a 2cm thick (厚さ) round. Use a flour (小麦粉)ed, 5cm round cut (切る)ter to cut (切る) 16 rounds from dough (生地), re-pressing (押して) dough (生地) together.

cut (切る) cheese into 16 even pieces. Use a small (小さい), sharp knife (ナイフ) to make an incision in the side of each scone. Press a piece of cheese into each, re-molding scone to enclose cheese. Place (置く) scones (スコーン) side-by-side in prepared pan. bake (オーブンで焼く) for 15 minutes (分), or until (になるまで) well brown (茶色)ed and cooked through. Serve immediately.

原文・詳細・リンク元
http://www.taste.com.au/recipes/13922/rosemary+sage+and+camembert+scones


Apple, sultana and cinnamon scones

Apple, sultana and cinnamon scones

材料

3 cup (カップ)s self-raising flour (小麦粉)

1 teaspoon (小さじ) (スプーン) ground (粉末) cinnamon (シナモン)

90g butter (バター), chill (冷蔵)ed, chopped

1 cup (カップ) milk (牛乳)

1 small (小さい) granny smith apple (りんご), peel (皮)ed, grated

1/2 cup (カップ) sultanas

Reduced-fat margarine spread, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. Line a large (大きな) baking tray with baking paper.

Process flour (小麦粉) and cinnamon (シナモン) for 30 seconds or until (になるまで) just combine (混ぜる)d. add (加える) butter (バター). Process until (になるまで) mixture resembles fine breadcrumbs (see note 1). Transfer (移す) to a large (大きな) bowl (ボウル).

Make a well in centre of mixture. add (加える) milk (牛乳), apple (りんご) and sultanas. stir (かき混ぜる) mixture with a butter (バター) knife (ナイフ) until (になるまで) just combine (混ぜる)d. 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) mixture comes together and forms a dough (生地). set aside (取っておく) for 5 minutes (分) to rest.

Shape dough (生地) into a 4cm thick (厚さ) disc. Using a 6cm cut (切る)ter, cut (切る) rounds from dough (生地) (see note 2). Place (置く) rounds, touching, on prepared tray. bake (オーブンで焼く) for 25 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped. Cover with a clean tea towel (see tip). set aside (取っておく) for 5 minutes (分). Serve scones (スコーン) warm (温かい) with margarine spread.

原文・詳細・リンク元
http://www.taste.com.au/recipes/27849/apple+sultana+and+cinnamon+scones


Choc-hazelnut scones

Choc-hazelnut scones

材料

1 quantity Basic butter (バター)milk (牛乳) scones (スコーン) (see related recipe)

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

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

1/2 cup (カップ) cocoa powder (ココアパウダー), sifted

1/3 cup (カップ) dark choc bits

1/3 cup (カップ) finely chopped dry roasted hazelnuts

cocoa powder (ココアパウダー), to serve

手順
Make Basic butter (バター)milk (牛乳) scone mix, reducing flour (小麦粉) to 1 1/2 cup (カップ)s and add (加える)ing the extra caster sugar (砂糖) and baking powder (ベーキングパウダー). add (加える) cocoa, choc bits and hazelnuts at end of step 2. stir (かき混ぜる) to combine (混ぜる).

Continue recipe to end of step 3. roll (巻く) dough (生地) out between baking paper to a 20cm square. cut (切る) into 16 squares.

Follow step 5, baking for 15 minutes (分) or until (になるまで) scones (スコーン) sound hollow when tapped. Serve dusted with cocoa.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22655/choc+hazelnut+scones


Basic buttermilk scones

Basic buttermilk scones

材料

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)

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

60g butter (バター), chill (冷蔵)ed, chopped

3/4 cup (カップ) butter (バター)milk (牛乳)

Extra butter (バター)milk (牛乳), for Brush (ハケで塗る)ing

Raspberry 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. Line a baking tray with baking paper. Position oven (オーブン) rack in the top half of oven (オーブン).

Sift flour (小麦粉), sugar (砂糖) and salt (塩) into a 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 centre of mixture. 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) a sticky dough (生地) forms. Turn out 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) just smooth (滑らか).

Using a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin, Gently (優しく) roll (巻く) dough (生地) out until (になるまで) 2cm thick (厚さ). Using a 6cm round cut (切る)ter, cut (切る) out scones (スコーン). Press leftover (残り物) dough (生地) together. Repeat to make 12 scones (スコーン).

Place (置く) scones (スコーン), just touching, on prepared tray. Brush (ハケで塗る) with butter (バター)milk (牛乳). bake (オーブンで焼く) for 12 to 15 minutes (分) or until (になるまで) 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/22652/basic+buttermilk+scones


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