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Wake-Up Scones

Wake-Up Scones

材料



2 1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

1/3  cup (カップ) granulated (グラニュー) sugar (砂糖) (グラニュー糖)

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

1  teaspoon (小さじ) (スプーン) salt (塩)

1/4  cup (カップ) chill (冷蔵)ed butter (バター), cut (切る) up

1/2  cup (カップ) milk (牛乳)

1/2  cup (カップ) whipping cream (ホイップクリーム)

1  egg (卵) yolk (卵黄)

1  cup (カップ) whipping cream (ホイップクリーム)

1/4  cup (カップ) sifted powdered sugar (砂糖)

1  teaspoon (小さじ) (スプーン) vanilla (バニラ)   fresh (生の) berries (ベリー)   fresh (生の) mint (ミント) sprigs (optional) add (加える) ingredients (材料) to list
手順


1. In a large (大きな) mixing bowl (ボウル), stir (かき混ぜる) together the flour (小麦粉), granulated (グラニュー) sugar (砂糖) (グラニュー糖), baking powder (ベーキングパウダー) and salt (塩). cut (切る) in the butter (バター) with a pastry blender (ミキサー) till mixture resembles coarse (粗い) crumbs.

2. In another bowl (ボウル), beat milk (牛乳), 1/2 cup (カップ) whipping cream (ホイップクリーム) and the egg (卵) yolk (卵黄) together till combine (混ぜる)d. add (加える) to dry mixture and stir (かき混ぜる) till just moistened.

3. Turn the dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面); knead (こねる) it 5 to 6 times or till nearly smooth (滑らか). pat (軽く叩く) or lightly (軽く) roll (巻く) dough (生地) till its 1/2 to 3/4-inch (インチ。1インチ=約2.5cm) thick (厚さ). cut (切る) with a 2-1/2-to 3-inch (インチ。1インチ=約2.5cm) biscuit (ビスケット) cut (切る)ter dipped in flour (小麦粉). Place (置く) scones (スコーン) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on a grease (油を塗る)d baking sheet (クッキングシート).

4. bake (オーブンで焼く) in a 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for about 12 minutes (分) or till scones (スコーン) just begin to brown (茶色) on the edges. remove (取り出す) scones (スコーン) from the baking sheet (クッキングシート) and cool (冷ます) in a wire rack (金網台) for 5 minutes (分). Serve warm (温かい). Meanwhile, for the sweetened cream topping: In a medium chill (冷蔵)ed mixing bowl (ボウル), with chill (冷蔵)ed beaters, beat 1 cup (カップ) whipping cream (ホイップクリーム) till cream begins to hold its shape. add (加える) the sifted powdered sugar (砂糖) and vanilla (バニラ). Beat the mixture till soft peaks form (tips curl). Serve the warm (温かい) scones (スコーン) with the Whipped cream (ホイップクリーム) and fresh (生の) berries (ベリー). Garnish with mint (ミント) sprigs, if you like. Makes 10 to 12 servings.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 329, Total Fat 19 g, Cholesterol 83 mg, Sodium 426 mg, Carbohydrate 36 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/wake-up-scones/


Goat Cheese and Onion Scones

Goat Cheese and Onion Scones

材料



2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

2  tablespoon (大さじ) (スプーン)s finely chopped green onion (玉ねぎ) (1)

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

1/4  teaspoon (小さじ) (スプーン) baking soda (重曹)

1/4  teaspoon (小さじ) (スプーン) salt (塩)

1/4  teaspoon (小さじ) (スプーン) fresh (生の)ly ground (粉末) black pepper (黒コショウ)

1  egg (卵), beaten

4  ounce (オンス。28グラム/1オンス)s semisoft goat (ヤギ) cheese (chevre), crumbled (粉々の) or cut (切る) into small (小さい) cubes

1/2  cup (カップ) butter (バター)milk (牛乳) or fat-free sour milk (牛乳) (乳酸飲料)* add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 400 degree (度)s F. In a medium bowl (ボウル) combine (混ぜる) flour (小麦粉), green onion (玉ねぎ), baking powder (ベーキングパウダー), baking soda (重曹), salt (塩), and pepper. Make a well in the center (中央にくぼみを作る) of flour (小麦粉) mixture; set aside (取っておく).

2. In a small (小さい) bowl (ボウル) stir (かき混ぜる) together the egg (卵), goat (ヤギ) cheese, and butter (バター)milk (牛乳). add (加える) egg (卵) mixture all at once to flour (小麦粉) mixture. Using a fork (フォーク) stir (かき混ぜる) just until (になるまで) moistened (しっとりするまで).

3. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) by folding (たたんで) and Gently (優しく) pressing (押して) dough (生地) for 10 to 12 strokes (繰り返し) or until (になるまで) dough (生地) is nearly smooth (滑らか). Divide (分ける) dough (生地) in half (半分に). pat (軽く叩く) or lightly (軽く) roll (巻く) half of the dough (生地) into a 5-inch (インチ。1インチ=約2.5cm) circle. cut (切る) into 6 wedges (部分). Repeat with remaining dough (生地). Place (置く) wedges (部分) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on an ungrease (油を塗る)d baking sheet (クッキングシート).

4. bake (オーブンで焼く) for 15 to 18 minutes (分) or until (になるまで) golden. Serve warm (温かい). Makes 12 scones (スコーン) * To make 1/2 cup (カップ) fat-free sour milk (牛乳) (乳酸飲料), Place (置く) 1-1/2 teaspoon (小さじ) (スプーン)s lemon (レモン) juice (ジュース) or vinegar in a glass measuring cup (カップ). add (加える) enough milk (牛乳) to make 1/2 cup (カップ) to (まで)tal liquid; stir (かき混ぜる). Let mixture stand for 5 minutes (分) before using.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 106, Total Fat 3 g, Cholesterol 22 mg, Sodium 193 mg, Carbohydrate 15 g, Fiber 1 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/goat-cheese-and-onion-scones/


Anita's Cranberry Scones

Anita's Cranberry Scones

材料



1  cup (カップ) fresh (生の) or frozen (冷凍) cranberries (クランベリー) (ベリー)

2 1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

2/3  cup (カップ) sugar (砂糖)

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

1/2  teaspoon (小さじ) (スプーン) baking soda (重曹)

3/4  cup (カップ) cold butter (バター), sliced

3/4  cup (カップ) butter (バター)milk (牛乳)

1  tablespoon (大さじ) (スプーン) butter (バター)

1/2  teaspoon (小さじ) (スプーン) almond extract

1 1/2  cup (カップ)s powdered sugar (砂糖)

2  tablespoon (大さじ) (スプーン)s milk (牛乳) add (加える) ingredients (材料) to list
手順


1. Rinse cranberries (クランベリー) (ベリー) in cold water (水); drain. Slice or coarse (粗い)ly chop cranberries (クランベリー) (ベリー); set aside (取っておく). lightly (軽く) grease (油を塗る) 2 baking sheet (クッキングシート)s or line with parchment paper (クッキングシート); set aside (取っておく).

2. In a large (大きな) bowl (ボウル), combine (混ぜる) flour (小麦粉), sugar (砂糖), baking powder (ベーキングパウダー) and baking soda (重曹). Using a pastry blender (ミキサー), cut (切る) in the butter (バター) pieces until (になるまで) mixture resembles coarse (粗い) crumbs. Make a well in center (中央にくぼみを作る) of the flour (小麦粉) mixture; set aside (取っておく).

3. In a medium bowl (ボウル), combine (混ぜる) butter (バター)milk (牛乳) and cranberries (クランベリー) (ベリー). add (加える) butter (バター)milk (牛乳) mixture all at once to flour (小麦粉) mixture. stir (かき混ぜる) until (になるまで) just combine (混ぜる)d.

4. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) by folding (たたんで) and Gently (優しく) pressing (押して) it for 10 to 12 strokes (繰り返し) or until (になるまで) dough (生地) is nearly smooth (滑らか). Divide (分ける) dough (生地) in half (半分に). pat (軽く叩く) or lightly (軽く) roll (巻く) each dough (生地) half into an 8-inch (インチ。1インチ=約2.5cm) circle that's about 1/2 inch (インチ。1インチ=約2.5cm) thick (厚さ). cut (切る) each circle into eight wedges (部分).

5. Place (置く) dough (生地) wedges (部分) 2 inch (インチ。1インチ=約2.5cm)es apart (間隔) on prepared baking sheet (クッキングシート)s. bake (オーブンで焼く) in a 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 12 to 14 minutes (分) or until (になるまで) scones (スコーン) are golden brown (茶色) on top. scones (スコーン) may spread slightly (軽く) when bake (オーブンで焼く)d. Transfer (移す) scones (スコーン) to wire rack (金網台)s to cool (冷ます) slightly (軽く). Spread tops with Almond Frosting and serve warm (温かい). Makes 16 scones (スコーン). Almond Frosting: In a medium mixing bowl (ボウル), beat butter (バター), softened (柔らかくなった), and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add (加える) powdered sugar (砂糖) and milk (牛乳), beating until (になるまで) well combine (混ぜる)d and scraping the sides and bottom of the bowl (ボウル) often. Makes 1/2 cup (カップ). Tip Warrens Cranberry Festival Warrens, WI Recipe Contributor: Anita Reeck, Wilton, WI 3rd Place (置く) fresh (生の) Cranberry Category2009 Warrens Cranberry Festival 37th Annual September 25-27, 2009 Wisconsin Cranberry Discovery Center 204 Main Street Warrens, WI 54666 Phone: (608) 3784878 Fax: (608) 378-3328

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 239, Total Fat 10 g, Cholesterol 25 mg, Sodium 157 mg, Carbohydrate 36 g, Fiber 1 g, Protein 3 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/anitas-cranberry-scones/


Double-Strawberry Scones

Double-Strawberry Scones

材料



2 1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

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

1  tablespoon (大さじ) (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)

1/2  cup (カップ)

(1 stick) butter (バター), cut (切る) into chunks

3/4  cup (カップ) chopped fresh (生の) strawberries (ベリー)

1/2  cup (カップ) Freeze (冷凍)-dried (干した) strawberries (ベリー), (optional)

2  tablespoon (大さじ) (スプーン)s snipped basil (バジル)

2  egg (卵)s, lightly (軽く) beaten

1/2  cup (カップ) half-and-half (半々に)   half-and-half (半々に) or milk (牛乳)   sugar (砂糖) add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 400 degree (度)s F. In a large (大きな) bowl (ボウル) stir (かき混ぜる) together the flour (小麦粉), the 2 tablespoon (大さじ) (スプーン)s sugar (砂糖), baking powder (ベーキングパウダー), and salt (塩). Using a pastry blender (ミキサー) or two knives (ナイフ), cut (切る) in butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. Gently (優しく) toss in fresh (生の) and Freeze (冷凍)-dried (干した) strawberries (ベリー) and basil (バジル). Make a well in center (中央にくぼみを作る) of flour (小麦粉) mixture; set aside (取っておく).

2. In a medium bowl (ボウル) stir (かき混ぜる) together egg (卵)s and the half-and-half (半々に). add (加える) egg (卵) mixture to flour (小麦粉) mixture all at once. Using a large (大きな) Spoon (スプーン), Gently (優しく) stir (かき混ぜる) just until (になるまで) moistened (しっとりするまで).

3. Turn dough (生地) out onto a generously flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) by folding (たたんで) and Gently (優しく) pressing (押して) it 5 to 7 times, turning dough (生地) a quarter turn after each fold. Transfer (移す) to a lightly (軽く) flour (小麦粉)ed parchment-lined baking sheet (クッキングシート). pat (軽く叩く) or lightly (軽く) roll (巻く) dough (生地) into a 3/4-inch (インチ。1インチ=約2.5cm)-thick (厚さ) circle. cut (切る) circle into wedges (部分) and pull apart (間隔) slightly (軽く).

4. Brush (ハケで塗る) wedges (部分) with add (加える)itional (追加の) half-and-half (半々に) and sprinkle with (振りかける) sugar (砂糖). bake (オーブンで焼く) about 16 minutes (分) or until (になるまで) golden. Serve warm (温かい). Refrigerate any leftover (残り物) scones (スコーン); reheat 15 seconds in microwave. Makes 12 scones (スコーン). Tip If desired, pat (軽く叩く) dough (生地) until (になるまで) 3/4 inch (インチ。1インチ=約2.5cm) thick (厚さ). Use a sharp knife (ナイフ) to cut (切る) into squares or use a round cut (切る)ter to cut (切る) dough (生地) into circles, reroll (巻く)ing scraps as necessary. Reheating: To reheat leftover (残り物) refrigerated scones (スコーン), microwave at 50% power for 20 to 25 seconds or until (になるまで) warm (温かい).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 209, Total Fat 10 g, Cholesterol 60 mg, Sodium 211 mg, Carbohydrate 26 g, Fiber 1 g, Protein 4 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/double-strawberry-scones/


Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

材料



3/4  cup (カップ) dried (干した) tomatoes (not oil-packed)

2 1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

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

1  teaspoon (小さじ) (スプーン) dried (干した) basil (バジル), crushed

1  teaspoon (小さじ) (スプーン) dried (干した) oregano (オレガノ), crushed

1/4  teaspoon (小さじ) (スプーン) garlic salt (塩)

3/4  cup (カップ) butter (バター), cut (切る) up

8  slices (スライス) bacon (ベーコン), crisp-cooked, drained (水分の抜かれた), and crumbled (粉々の)

1/4  cup (カップ) sour cream (サワークリーム)

2  egg (卵)s, lightly (軽く) beaten

2  tablespoon (大さじ) (スプーン)s milk (牛乳)

1/2  cup (カップ) shredded (きざんだ) mozzarella cheese   Crisp-cooked bacon (ベーコン), crumbled (粉々の) (optional) add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 400 degree (度)s F. Place (置く) tomatoes in a bowl (ボウル). add (加える) enough boiling water (水) to cover. Let stand 5 minutes (分). Drain well; chop tomatoes.

2. In large (大きな) bowl (ボウル) combine (混ぜる) flour (小麦粉), baking powder (ベーキングパウダー), basil (バジル), oregano (オレガノ), and garlic salt (塩). cut (切る) in butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. stir (かき混ぜる) in chopped tomatoes and bacon (ベーコン). Make a well in center (中央にくぼみを作る) of flour (小麦粉) mixture; set aside (取っておく). In small (小さい) bowl (ボウル) combine (混ぜる) sour cream (サワークリーム), egg (卵)s, and milk (牛乳); add (加える) all at once to flour (小麦粉) mixture. stir (かき混ぜる) with a fork (フォーク) just until (になるまで) moistened (しっとりするまで). Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) Gently (優しく) 10 to 12 strokes (繰り返し) or until (になるまで) dough (生地) holds together. Divide (分ける) in half (半分に). pat (軽く叩く) or lightly (軽く) roll (巻く) each dough (生地) half to a 7-inch (インチ。1インチ=約2.5cm) circle. cut (切る) each circle in 8 wedges (部分).

3. Place (置く) wedges (部分) 2 inch (インチ。1インチ=約2.5cm)es apart (間隔) on a very large (大きな) ungrease (油を塗る)d baking sheet (クッキングシート). bake (オーブンで焼く) for 5 minutes (分). Sprinkle tops of scones (スコーン) with cheese. bake (オーブンで焼く) 7 to 8 minutes (分) more or until (になるまで) tops are lightly (軽く) brown (茶色)ed. Serve warm (温かい). Top with add (加える)itional (追加の) crumbled (粉々の) bacon (ベーコン). Makes 16 scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 202, Total Fat 13 g, Cholesterol 57 mg, Sodium 326 mg, Carbohydrate 17 g, Fiber 1 g, Protein 6 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/bacon-and-dried-tomato-scones/


Orange Poppy Seed Scones

Orange Poppy Seed Scones

材料



1-1/2  cup (カップ)s soy flour (小麦粉)

3  tablespoon (大さじ) (スプーン)s granular sugar (砂糖) substitute (sucralose)

1  teaspoon (小さじ) (スプーン) salt (塩)

6  tablespoon (大さじ) (スプーン)s cold, unsalt (塩)ed butter (バター), cut (切る) into small (小さい) pieces

2/3  cup (カップ) heavy cream

1/4  cup (カップ) sour cream (サワークリーム)

1  large (大きな) egg (卵)

1  tablespoon (大さじ) (スプーン) poppy seeds

3  tablespoon (大さじ) (スプーン)s orange (オレンジ) zest add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 375 degree (度)s F.

2. In a food processor, pulse flour (小麦粉), sugar (砂糖) substitute and salt (塩) for 5 seconds, just to combine (混ぜる). add (加える) butter (バター) and pulse until (になるまで) mixture resembles a coarse (粗い) meal (粉末), about 30 seconds. Transfer (移す) to a large (大きな) bowl (ボウル).

3. In a liquid measuring cup (カップ) or bowl (ボウル), whisk (泡立てる) together heavy cream, sour cream (サワークリーム), egg (卵), poppy seeds and zest. Pour over the dry mixture and stir (かき混ぜる) with a fork (フォーク) just until (になるまで) combine (混ぜる)d.

4. Cover dough (生地) with plastic wrap and chill (冷蔵) for 30 minutes (分). Drop dough (生地) into 10 equal-sized scones (スコーン) with a Spoon (スプーン). Put each piece into a disk measuring 2 1/2 to 3 across. Space disks evenly on baking sheet (クッキングシート) leaving one inch (インチ。1インチ=約2.5cm) between biscuit (ビスケット)s.

5. bake (オーブンで焼く) scones (スコーン) until (になるまで) bottoms (底) are golden brown (茶色), about 25 minutes (分). cool (冷ます) on (冷ます) baking sheet (クッキングシート) set on a wire rack (金網台).

Nutrition information (栄養情報) : Per serving: Net Carbs: 6 grams, Fiber: 1.6 grams, Protein: 7.1 grams, Fat

: 21.6 grams, Calories (カロリー): 244. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/orange-poppy-seed-scones/


Cranberry-Graham Scones

Cranberry-Graham Scones

材料

What You Need

1  cup (カップ) flour (小麦粉)

8  honey (ハチミツ) MAID cinnamon (シナモン) Graham (ハム)s, finely crushed

1/4  cup (カップ) sugar (砂糖), Divide (分ける)d

2  tsp. CALUMET baking powder (ベーキングパウダー)

1/4  cup (カップ) (1/2 stick) cold margarine or butter (バター)

2  egg (卵)s

3  Tbsp (大さじ). milk (牛乳), Divide (分ける)d

1/2  cup (カップ) dried (干した) cranberries (クランベリー) (ベリー)

1/4  cup (カップ) PLANTERS Pecan Pieces add (加える) ingredients (材料) to list
手順
Make It Heat oven (オーブン) to 375 degree (度)s F. Mix flour (小麦粉), graham (ハム) crumbs, 3 tablespoon (大さじ) (スプーン)s sugar (砂糖), and baking powder (ベーキングパウダー) in medium bowl (ボウル). cut (切る) in margarine with pastry blender (ミキサー) or 2 knives (ナイフ) until (になるまで) mixture resembles coarse (粗い) crumbs. add (加える) egg (卵)s, 2 tablespoon (大さじ) (スプーン)s milk (牛乳), cranberries (クランベリー) (ベリー), and nuts; stir (かき混ぜる) just until (になるまで) blended. pat (軽く叩く) dough (生地) into 9-inch (インチ。1インチ=約2.5cm) circle on grease (油を塗る)d baking sheet (クッキングシート). Brush (ハケで塗る) with remaining milk (牛乳); sprinkle with (振りかける) remaining sugar (砂糖). cut (切る) into 10 wedges (部分). (Do not separate wedges (部分).) bake (オーブンで焼く) 18 to 20 minutes (分) or until (になるまで) top is golden brown (茶色) and toothpick inserted in center comes out clean. cool (冷ます) on (冷ます) baking sheet (クッキングシート) 5 minutes (分). Separate wedges (部分), using knife (ナイフ) to cut (切る) apart (間隔) if necessary. Serve warm (温かい) or at room temperature (常温). Kraft Kitchen Tips Substitute: Substitute golden raisins (レーズン) for the cranberries (クランベリー) (ベリー).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 220, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Calcium 8 mg. Daily Values: Vitamin A 6%, Vitamin C 0%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/cranberry-graham-scones/


Columbus Cranberry Scones

Columbus Cranberry Scones

材料



2-1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

1/2  cup (カップ) powdered sugar (砂糖)

2  tablespoon (大さじ) (スプーン)s butter (バター)milk (牛乳) powder

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

1/2  teaspoon (小さじ) (スプーン) baking soda (重曹)

3/4  cup (カップ) cold butter (バター), cut (切る) into pieces

2  egg (卵)s, lightly (軽く) beaten

1/2  cup (カップ) whole milk (牛乳), half-and-half (半々に), or light cream

3/4  cup (カップ) dried (干した) cranberries (クランベリー) (ベリー), snipped dried (干した) cherries (チェリー), dried (干した) currants (干しブドウ), or snipped raisins (レーズン)   Whole milk (牛乳), half-and-half (半々に), or light cream (optional)   granulated (グラニュー) sugar (砂糖) (グラニュー糖) (optional)   Whipped cream (ホイップクリーム) or butter (バター) add (加える) ingredients (材料) to list
手順


1. In a large (大きな) bowl (ボウル), combine (混ぜる) flour (小麦粉), powdered sugar (砂糖), butter (バター)milk (牛乳) powder, baking powder (ベーキングパウダー), and soda. Using a pastry blender (ミキサー), cut (切る) in butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. Make well in center of flour (小麦粉) mixture. In bowl (ボウル), mix egg (卵)s, 1/2 cup (カップ) milk (牛乳), and cranberries (クランベリー) (ベリー). add (加える) to flour (小麦粉) mixture. Using a fork (フォーク), stir (かき混ぜる) until (になるまで) just moistened.

2. Turn out onto lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) Gently (優しく) 10 to 12 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか). pat (軽く叩く) or lightly (軽く) roll (巻く) to 1/2-inch (インチ。1インチ=約2.5cm) thick (厚さ)ness; cut (切る) with a flour (小麦粉) 2-1/2-inch (インチ。1インチ=約2.5cm) round cut (切る)ter. Or Divide (分ける) dough (生地) in half (半分に). pat (軽く叩く) each half to 1/2-inch (インチ。1インチ=約2.5cm)-thick (厚さ) circle. cut (切る) each circle into 8 wedges (部分). If you like, Brush (ハケで塗る) tops of each round or wedge with some milk (牛乳). sprinkle with (振りかける) sugar (砂糖).

3. Place (置く) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on an ungrease (油を塗る)d baking sheet (クッキングシート). Don't flatten. bake (オーブンで焼く) in a 350 degree (度) f (華氏。400度F=約200度C) oven (オーブン) 15 minutes (分) or until (になるまで) golden. remove (取り出す) scones (スコーン) from baking sheet (クッキングシート). cool (冷ます) on (冷ます) a wire rack (金網台) for 5 minutes (分). Serve warm (温かい) with Whipped cream (ホイップクリーム) of butter (バター). makes 15 to 16 scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 202, Total Fat 10 g, Cholesterol 54 mg, Sodium 191 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/columbus-cranberry-scones/


Blueberry Tea Scone Mix

Blueberry Tea Scone Mix

材料



1/3  cup (カップ) vanilla (バニラ) sugar (砂糖) (see recipe below)

2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

1/4  cup (カップ) nonfat dry milk (牛乳) powder

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

1  teaspoon (小さじ) (スプーン) dried (干した) lemon (レモン) peel (皮)

1/4  teaspoon (小さじ) (スプーン) salt (塩)

1/3  cup (カップ) shortening (ショートニング) that does not require refrigeration

1  cup (カップ) dried (干した) blueberries (ベリー) add (加える) ingredients (材料) to list
手順


1. Prepare vanilla (バニラ) sugar (砂糖). In a large (大きな) mixing bowl (ボウル) stir (かき混ぜる) together the flour (小麦粉), the 1/3 cup (カップ) vanilla (バニラ) sugar (砂糖), milk (牛乳) powder, baking powder (ベーキングパウダー), lemon (レモン) peel (皮), and salt (塩). Using a pastry blender (ミキサー), cut (切る) in shortening (ショートニング) until (になるまで) mixture resembles coarse (粗い) crumbs. stir (かき混ぜる) in blueberries (ベリー).

2. Layer flour (小麦粉) mixture and blueberries (ベリー) in a 1-quart jar (瓶), starting with the flour (小麦粉) mixture. Tap jar (瓶) Gently (優しく) on the counter to settle contents. add (加える) add (加える)itional (追加の) dried (干した) blueberries (ベリー) to fill small (小さい) gaps, if necessary. Cover and store mix in refrigerator for up to (まで) 6 week (週)s or in Freeze (冷凍)r for up to (まで) 6 month (ヶ月)s. Makes 1 jar (瓶) mix. vanilla (バニラ) sugar (砂糖) Fill a quart jar (瓶) with 4 cup (カップ)s sugar (砂糖). cut (切る) a vanilla (バニラ) bean in half (半分に) lengthwise and insert both halves into sugar (砂糖). Secure lid and store in a cool (冷ます) dry Place (置く) for several week (週)s before using. Will keep indefinitely. Preparation Directions 1 egg (卵), beaten1/4 cup (カップ) water (水)milk (牛乳) (optional)coarse (粗い) sugar (砂糖) (optional)1.Place (置く) contents of the jar (瓶) in a large (大きな) mixing bowl (ボウル). add (加える) egg (卵) and water (水); stir (かき混ぜる) just until (になるまで) moistened (しっとりするまで). Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面) and quickly knead (こねる) by folding (たたんで) and Gently (優しく) pressing (押して) for 12 to 15 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか). 2. pat (軽く叩く) dough (生地) into an 8-inch (インチ。1インチ=約2.5cm) circle. cut (切る) into 10 wedges (部分), dipping knife (ナイフ) into flour (小麦粉) between cut (切る)s. Place (置く) wedges (部分) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on an ungrease (油を塗る)d baking sheet (クッキングシート). Brush (ハケで塗る) tops with milk (牛乳) and sprinkle with (振りかける) coarse (粗い) sugar (砂糖), if desired.3. bake (オーブンで焼く) in a 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 12 to 15 minutes (分) or until (になるまで) golden. Transfer (移す) to a wire rack (金網台) to cool (冷ます) slightly (軽く). Serve warm (温かい). Makes 10 scones (スコーン). To Present This Gift... Arrange hankies in the basket with some of the edges folded over the side of the basket. Tie a generous ribbon bow around the jar (瓶) containing the prepared scone mix. Trim the ribbon ends, if necessary. Place (置く) the jar (瓶) in the basket. Arrange ready-to-eat scones (スコーン) around the jar (瓶). Include preparation directions, below, with gift. Also try this... Use clean fabric scraps as an alternative to the handkerchiefs. To present this gift you will need Clean new or vintage handkerchiefs Basket Ribbon Scissors

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 246, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 117 mg, Carbohydrate 42 g, Total sugar (砂糖) 8 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin C 1%, Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/blueberry-tea-scone-mix/


Pumpkin-Currant Scones

Pumpkin-Currant Scones

材料



2-1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

3/4  cup (カップ)s packed brown (茶色) sugar (砂糖)

1  tablespoon (大さじ) (スプーン) ground (粉末) ginger

1  tablespoon (大さじ) (スプーン) ground (粉末) cinnamon (シナモン)

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

1/2  teaspoon (小さじ) (スプーン) salt (塩)

1/2  teaspoon (小さじ) (スプーン) baking soda (重曹)

1/2  teaspoon (小さじ) (スプーン) ground (粉末) nutmeg (ナツメグ)

1/4  teaspoon (小さじ) (スプーン) ground (粉末) cloves

1/2  cup (カップ) cold unsalt (塩)ed butter (バター), cut (切る) into pieces (no substitutes)

2  egg (卵)s

3/4  cup (カップ) canned (缶詰め) pumpkin (かぼちゃ)

1/2  cup (カップ) dried (干した) currants (干しブドウ) or snipped raisins (レーズン)

1/2  cup (カップ) butter (バター)milk (牛乳)

1/2  teaspoon (小さじ) (スプーン) vanilla (バニラ)

1  beaten egg (卵) white (卵白)

1  tablespoon (大さじ) (スプーン) water (水)   granulated (グラニュー) sugar (砂糖) (グラニュー糖) add (加える) ingredients (材料) to list
手順


1. In a large (大きな) mixing bowl (ボウル), combine (混ぜる) flour (小麦粉), brown (茶色) sugar (砂糖), ginger, cinnamon (シナモン), baking powder (ベーキングパウダー), salt (塩), soda, nutmeg (ナツメグ), and cloves. Using a pastry blender (ミキサー), cut (切る) in butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. Make a well in center (中央にくぼみを作る) of flour (小麦粉) mixture; set aside (取っておく).

2. In a medium mixing bowl (ボウル), combine (混ぜる) egg (卵)s, pumpkin (かぼちゃ), currants (干しブドウ), butter (バター)milk (牛乳), and vanilla (バニラ). add (加える) egg (卵) mixture all at once to flour (小麦粉) mixture. stir (かき混ぜる) just until (になるまで) combine (混ぜる)d. Do not overmix.

3. Drop dough (生地) in 1/4 cup (カップ) portions 2 inch (インチ。1インチ=約2.5cm)es apart (間隔) on ungrease (油を塗る)d baking sheet (クッキングシート)s. In a small (小さい) bowl (ボウル), combine (混ぜる) beaten egg (卵) white (卵白) and water (水). lightly (軽く) Brush (ハケで塗る) egg (卵) white (卵白) mixture over the scones (スコーン) and sprinkle with (振りかける) granulated (グラニュー) sugar (砂糖) (グラニュー糖). bake (オーブンで焼く) in a 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 12 to 14 minutes (分) or until (になるまで) lightly (軽く) brown (茶色)ed. remove (取り出す) scones (スコーン) from baking sheet (クッキングシート); serve warm (温かい). To reheat, wrap scones (スコーン) in foil (アルミホイル), heat in a 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 5 to 8 minutes (分). Makes 20 scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 164, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 151 mg, Carbohydrate 26 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 6%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/pumpkin-currant-scones/


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