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Pistachio and lemon scones

Pistachio and lemon scones

材料

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

2 tablespoon (大さじ) (スプーン)s currants (干しブドウ)

1/3 cup (カップ) finely chopped pistachio kernels

1 teaspoon (小さじ) (スプーン) finely grated lemon (レモン) rind

1 tablespoon (大さじ) (スプーン) lemon (レモン) juice (ジュース)

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

手順
Place (置く) currants (干しブドウ) in a bowl (ボウル). Cover with boiling water (水). set aside (取っておく) for 5 minutes (分) or until (になるまで) plump. Drain.

Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing currants (干しブドウ), pistachio kernels and lemon (レモン) rind at end of step 2.

Follow step 4, using a 6cm round cut (切る)ter to make 12 scones (スコーン). Follow step 5, Brush (ハケで塗る)ing tops with lemon (レモン) juice (ジュース) (instead of butter (バター)milk (牛乳)) and sprinkling with sugar (砂糖). bake (オーブンで焼く) for 15 minutes (分) or until (になるまで) light golden and hollow when tapped on top. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22660/pistachio+and+lemon+scones


The ultimate scones

The ultimate scones

材料

3 cup (カップ)s (450g) self-raising flour (小麦粉), plus extra to dust

2 tsp baking powder (ベーキングパウダー)

2 tbs icing (アイシング) sugar (砂糖)

200ml thick (厚さ)ened cream

milk (牛乳), to Brush (ハケで塗る)

thick (厚さ) cream, fresh (生の) berries (ベリー) and jam (optional), to serve

手順
Place (置く) an oven (オーブン) rack in the top third of oven (オーブン). Preheat (余熱) oven (オーブン) to 200°C (fan forced). lightly (軽く) dust TupperChef baking sheet (クッキングシート) with self-raising flour (小麦粉) and Place (置く) on a metal baking sheet (クッキングシート).

Use a Sift 'N Stor to sift flour (小麦粉), baking powder (ベーキングパウダー) and icing (アイシング) sugar (砂糖) into a bake (オーブンで焼く) 2 Basics large (大きな) (3.5L) Mixing bowl (ボウル). add (加える) thick (厚さ)ened cream and 1/2 cup (カップ) (125ml) cold water (水). cut (切る) and fold mixture using a TupperChef Spat (軽く叩く)ula until (になるまで) it starts to come together.

lightly (軽く) flour (小麦粉) hands and use to form mixture into a ball. Place (置く) ball on TupperChef baking sheet (クッキングシート), dust fingertips with flour (小麦粉) and knead (こねる) lightly (軽く) until (になるまで) just smooth (滑らか) and slightly (軽く) springy. Do not overwork.

Mould the dough (生地) to roughly form a square, about 2cm deep. Dust the Spat (軽く叩く)ula with flour (小麦粉) and use the edge to cut (切る) the dough (生地) into scone shapes. Gently (優しく) separate each scone.

Brush (ハケで塗る) the tops of the scones (スコーン) with a little milk (牛乳). bake (オーブンで焼く) the scones (スコーン) for 12 minutes (分) or until (になるまで) golden brown (茶色).

Split the warm (温かい) scones (スコーン) and serve with thick (厚さ) cream, fresh (生の) berries (ベリー), and some jam if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/5283/the+ultimate+scones


Lemonade scones

Lemonade scones

材料

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

55g (1/4 cup (カップ)) caster sugar (砂糖)

125ml (1/2 cup (カップ)) thick (厚さ) cream

125ml (1/2 cup (カップ)) lemon (レモン)ade

40ml (2 tbs) milk (牛乳)

手順
Preheat (余熱) the oven (オーブン) to 220°C. lightly (軽く) grease (油を塗る) a baking tray.

Place (置く) the flour (小麦粉), sugar (砂糖) and 1/2 teaspoon (小さじ) (スプーン) salt (塩) in a large (大きな) bowl (ボウル). add (加える) the cream and lemon (レモン)ade and mix to form a soft dough (生地). Turn out onto a lightly (軽く) flour (小麦粉)ed workbench and knead (こねる) lightly (軽く) until (になるまで) combine (混ぜる)d. Press the dough (生地) with your hands to a thick (厚さ)ness of about 2cm. Use a 6cm round cut (切る)ter to cut (切る) out 8 scones (スコーン), Place (置く) on baking tray and Brush (ハケで塗る) the tops with some milk (牛乳). bake (オーブンで焼く) for 10-15 minutes (分) until (になるまで) lightly (軽く) brown (茶色)ed. Serve warm (温かい) with your favourite jam.

原文・詳細・リンク元
http://www.taste.com.au/recipes/6036/lemonade+scones


Strawberry swirl scones

Strawberry swirl scones

材料

4 strawberries (ベリー)

2 tbs fresh (生の) ricotta

1 bought scone (see note)

手順
Wash and hull 2 strawberries (ベリー). Place (置く) in a bowl (ボウル). Use a fork (フォーク) to mash. Place (置く) ricotta in a bowl (ボウル). Mix until (になるまで) almost smooth (滑らか). stir (かき混ぜる) in the strawberry. cut (切る) the scone in half (半分に). Spread each cut (切る) side with the ricotta mixture. Top with remaining strawberries (ベリー), washed, hulled, cut (切る) into thirds.

原文・詳細・リンク元
http://www.taste.com.au/recipes/23846/strawberry+swirl+scones


Orange and date scones

Orange and date scones

材料

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

1 cup (カップ) pitted dates, roughly chopped

1 quantity Basic scone ingredients (材料) (see related recipe)

marmalade, to serve

手順
Heat orange (オレンジ) juice (ジュース) in a small (小さい) saucepan over medium heat until (になるまで) hot. Place (置く) dates into a heatproof bowl (ボウル). Pour over orange (オレンジ) juice (ジュース). Stand for 15 minutes (分). Drain dates.

Follow steps 1 and 2 of Basic scone recipe (see related recipe). stir (かき混ぜる) in orange (オレンジ) rind and dates. Follow step 3 of Basic scone recipe.

pat (軽く叩く) dough (生地) into a 2cm-thick (厚さ), 24cm square. cut (切る) into 16 x 6cm-square scones (スコーン). Place (置く) onto prepared baking tray, 1cm apart (間隔). 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 with marmalade.

原文・詳細・リンク元
http://www.taste.com.au/recipes/8166/orange+and+date+scones


Pumpkin scone loaf

Pumpkin scone loaf

材料

300g peel (皮)ed and deseeded butter (バター)nut pumpkin (かぼちゃ), cut (切る) into 2cm pieces

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

2 tbs brown (茶色) sugar (砂糖)

1 tsp ground (粉末) cinnamon (シナモン)

1/2 tsp ground (粉末) nutmeg (ナツメグ)

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

60mls (1/4 cup (カップ)) milk (牛乳), at room temperature (常温)

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

Extra self-raising flour (小麦粉)

手順
Preheat (余熱) oven (オーブン) to 200°C.

Steam the pumpkin (かぼちゃ) over boiling water (水) for 10 minutes (分) or until (になるまで) soft. Transfer (移す) to a bowl (ボウル) and cool (冷ます) for 10 minutes (分).

Meanwhile, combine (混ぜる) the flour (小麦粉), brown (茶色) sugar (砂糖), cinnamon (シナモン) and nutmeg (ナツメグ) in a medium bowl (ボウル). Use your fingertips to rub in butter (バター) until (になるまで) the mixture resembles free breadcrumbs.

Use a potato masher or fork (フォーク) to mash the steamed pumpkin (かぼちゃ). combine (混ぜる) the mashed pumpkin (かぼちゃ) with the milk (牛乳) and egg (卵).

add (加える) the pumpkin (かぼちゃ) mixture to the flour (小麦粉) mixture and use a round-bladed knife (ナイフ) to mix together using a cut (切る)ting motion until (になるまで) the mixture begins to hold together. Bring the 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) 4-5 times or until (になるまで) just smooth (滑らか).

Shape the dough (生地) into a round 20cm in diameter and about 3cm thick (厚さ). Place (置く) on a baking tray. Use a sharp knife (ナイフ) dusted with flour (小麦粉) to cut (切る) lcm-deep slits in the top of the loaf to Divide (分ける) it into 12 portions. Sprinkle the top of the loaf 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 25 minutes (分) or until (になるまで) golden and a skewer inserted into the centre comes out clean. Serve warm (温かい), broken into portions and accompanied by butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/10731/pumpkin+scone+loaf


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