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Double Chocolate Scones

Double Chocolate Scones

材料



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

1/2  cup (カップ) granulated (グラニュー) sugar (砂糖) (グラニュー糖)

1/3  cup (カップ) unsweetened European-style (Dutch processed) cocoa powder (ココアパウダー) or unsweetened cocoa powder (ココアパウダー)

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

1/2  teaspoon (小さじ) (スプーン) salt (塩)

1/3  cup (カップ) unsalt (塩)ed butter (バター)

1  beaten egg (卵)

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

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

1  cup (カップ) miniature semisweet chocolate (チョコレート) pieces

1/2  cup (カップ) chopped pecans, toasted (optional)   whipping cream (ホイップクリーム) (optional)   coarse (粗い) sugar (砂糖) (optional) add (加える) ingredients (材料) to list
手順


1. In a large (大きな) bowl (ボウル), stir (かき混ぜる) together flour (小麦粉), granulated (グラニュー) sugar (砂糖) (グラニュー糖), cocoa powder (ココアパウダー), baking powder (ベーキングパウダー), and salt (塩). Using a pastry blender (ミキサー), cut (切る) in the butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. Make a well in the center (中央にくぼみを作る) of dry ingredients (材料); 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 egg (卵), 1/2 cup (カップ) whipping cream (ホイップクリーム), and vanilla (バニラ). add (加える) egg (卵) mixture to flour (小麦粉) mixture. add (加える) chocolate (チョコレート) pieces and, if you like, the pecans. 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). Gently (優しく) 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). (Handle dough (生地) as little as possible to keep it light.) Divide (分ける) dough (生地) in half (半分に). lightly (軽く) roll (巻く) or pat (軽く叩く) each dough (生地) half into a 4-1/2-inch (インチ。1インチ=約2.5cm) circle, about 1-inch (インチ。1インチ=約2.5cm) thick (厚さ). cut (切る) each round into 6 wedges (部分). Place (置く) wedges (部分) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on a parchment-lined baking sheet (クッキングシート) or an ungrease (油を塗る)d baking sheet (クッキングシート). If you like, Brush (ハケで塗る) scones (スコーン) with add (加える)itional (追加の) whipping cream (ホイップクリーム) and sprinkle with (振りかける) coarse (粗い) sugar (砂糖).

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 12 to 14 minutes (分) or until (になるまで) bottoms (底) are 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). cool (冷ます) on (冷ます) a wire rack (金網台) for 5 minutes (分). Serve warm (温かい). Makes 12 scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 312, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 46 mg, Sodium 207 mg, Carbohydrate 39 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/double-chocolate-scones-1/


Ruby Scones

Ruby Scones

材料





10 ounce (オンス。28グラム/1オンス) jar (瓶) maraschino (マラスキーノ) cherries (チェリー)

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

1/4  cup (カップ) granulated (グラニュー) sugar (砂糖) (グラニュー糖)

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)

1/3  cup (カップ) butter (バター)

1  beaten egg (卵)

1/2  cup (カップ) butter (バター)milk (牛乳) or sour milk (牛乳) (乳酸飲料)*

1/2  cup (カップ) flaked coconut (ココナッツ)

2  teaspoon (小さじ) (スプーン)s finely chopped crystallized ginger or 1/4 teaspoon (小さじ) (スプーン) ground (粉末) ginger

3/4  cup (カップ) sifted powdered sugar (砂糖)   granulated (グラニュー) sugar (砂糖) (グラニュー糖) (optional) add (加える) ingredients (材料) to list
手順


1. Drain maraschino (マラスキーノ) cherries (チェリー), reserving 2 tablespoon (大さじ) (スプーン)s juice (ジュース) for icing (アイシング). cut (切る) cherries (チェリー) into quarters (4等分に) and drain on paper towel (ペーパータオル)s.

2. In a medium bowl (ボウル), stir (かき混ぜる) together flour (小麦粉), the 1/4 cup (カップ) granulated (グラニュー) sugar (砂糖) (グラニュー糖), the baking powder (ベーキングパウダー), and salt (塩). cut (切る) in butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. In a small (小さい) bowl (ボウル), stir (かき混ぜる) together egg (卵) and butter (バター)milk (牛乳). add (加える) to flour (小麦粉) mixture. stir (かき混ぜる) in coconut (ココナッツ), crystallized ginger, and cherries (チェリー). stir (かき混ぜる) until (になるまで) ingredients (材料) are just moistened (mixture will be lumpy).

3. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) 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) dough (生地) to 1/2-inch (インチ。1インチ=約2.5cm) thick (厚さ)ness. cut (切る) dough (生地) with a flour (小麦粉)ed 4-inch (インチ。1インチ=約2.5cm) or 2-1/2-inch (インチ。1インチ=約2.5cm) round biscuit (ビスケット) cut (切る)ter. Place (置く) on ungrease (油を塗る)d baking sheet (クッキングシート). sprinkle with (振りかける) granulated (グラニュー) sugar (砂糖) (グラニュー糖), if you like.

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) about 15 minutes (分) or until (になるまで) light brown (茶色). cool (冷ます) on (冷ます) wire rack (金網台).

5. In a small (小さい) bowl (ボウル), mix powdered sugar (砂糖) and reserved cherry juice (ジュース). Drizzle over scones (スコーン). Serve warm (温かい). Makes 8 large (大きな) or 12 small (小さい) scones (スコーン). * To make 1/2 cup (カップ) 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) liquid; stir (かき混ぜる). Let the mixture stand for 5 minutes (分) before using it in a recipe.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 205, Total Fat 7 g, Cholesterol 32 mg, Sodium 219 mg, Carbohydrate 34 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/ruby-scones/


Currant Scones

Currant Scones

材料



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

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

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) salt (塩)

1/3  cup (カップ) cold butter (バター), cut (切る) into pieces

1  egg (卵), lightly (軽く) beaten

3/4  cup (カップ) whipping cream (ホイップクリーム)

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

1  egg (卵) yolk (卵黄), lightly (軽く) beaten

1  tablespoon (大さじ) (スプーン) whipping cream (ホイップクリーム)   sugar (砂糖) (optional) 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), 3 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), 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.

2. In a medium bowl (ボウル), combine (混ぜる) egg (卵), 3/4 cup (カップ) whipping cream (ホイップクリーム) and currants (干しブドウ). 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). 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).

3. pat (軽く叩く) or lightly (軽く) roll (巻く) to 1-inch (インチ。1インチ=約2.5cm) thick (厚さ)ness; cut (切る) with a flour (小麦粉)ed 1-1/2- or 2-1/2-inch (インチ。1インチ=約2.5cm) round cut (切る)ter.

4. In a small (小さい) bowl (ボウル), combine (混ぜる) egg (卵) yolk (卵黄) and 1 tablespoon (大さじ) (スプーン) whipping cream (ホイップクリーム); Brush (ハケで塗る) over dough (生地) rounds. If you like, sprinkle some add (加える)itional (追加の) sugar (砂糖) over the scones (スコーン).

5. Place (置く) scones (スコーン) about 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 400 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 10 to 12 minutes (分) for 1-1/2-inch (インチ。1インチ=約2.5cm) scones (スコーン) or about 15 minutes (分) for 2-1/2-inch (インチ。1インチ=約2.5cm) scones (スコーン) or until (になるまで) golden. Transfer (移す) scones (スコーン) to a wire rack (金網台). cool (冷ます) for 5 minutes (分). Serve warm (温かい). Makes 18, 1-1/2-inch (インチ。1インチ=約2.5cm) or 8, 2-1/2-inch (インチ。1インチ=約2.5cm) scones (スコーン)

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 142, Total Fat 8 g, Cholesterol 47 mg, Sodium 93 mg, Carbohydrate 15 g, Fiber 1 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/currant-scones/


Delice Scones

Delice Scones

材料



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

1/4  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)

1/8  teaspoon (小さじ) (スプーン) salt (塩)

1/3  cup (カップ) cold butter (バター), cut (切る) into pieces

1  egg (卵)

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

1 -/2  teaspoon (小さじ) (スプーン)s vanilla (バニラ)   whipping cream (ホイップクリーム) or milk (牛乳)   sugar (砂糖)   butter (バター), desired-flavor jam, lemon (レモン) curd or Devonshire Cream* (recipe follows) add (加える) ingredients (材料) to list
手順


1. lightly (軽く) grease (油を塗る) a baking sheet (クッキングシート), or line baking sheet (クッキングシート) with foil (アルミホイル) or parchment paper (クッキングシート); set aside (取っておく). In a large (大きな) bowl (ボウル), stir (かき混ぜる) together flour (小麦粉), 1/4 cup (カップ) 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), cut (切る) in 1/3 cup (カップ) 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 small (小さい) bowl (ボウル), whisk (泡立てる) together egg (卵), 1/2 cup (カップ) whipping cream (ホイップクリーム) and vanilla (バニラ). 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) until (になるまで) moistened and a dough (生地) forms.

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). pat (軽く叩く) or lightly (軽く) roll (巻く) dough (生地) into an 8-inch (インチ。1インチ=約2.5cm) square or circle. cut (切る) into 8 rectangles or wedges (部分).

4. Place (置く) rectangles or wedges (部分) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on prepared baking sheet (クッキングシート). Brush (ハケで塗る) rectangles or wedges (部分) with add (加える)itional (追加の) whipping cream (ホイップクリーム) and sprinkle with (振りかける) add (加える)itional (追加の) sugar (砂糖). 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) golden. Transfer (移す) scones (スコーン) to a wire rack (金網台). cool (冷ます) about 10 minutes (分). Serve warm (温かい) with add (加える)itional (追加の) butter (バター), jam, lemon (レモン) curd or Devonshire Cream. Makes 8 servings.

5. apple (りんご) scones (スコーン): Prepare as above, except add (加える) 1/2 teaspoon (小さじ) (スプーン) ground (粉末) cinnamon (シナモン) and 1/4 teaspoon (小さじ) (スプーン) nutmeg (ナツメグ) to the flour (小麦粉) mixture; after cut (切る)ting in butter (バター), stir (かき混ぜる) in 3/4 cup (カップ) finely chopped, peel (皮)ed apple (りんご). Sprinkle tops with cinnamon (シナモン)-sugar (砂糖) instead of plain sugar (砂糖). scones (スコーン) may take 1 to 2 minutes (分) longer to bake (オーブンで焼く). Poppy Seed scones (スコーン) Prepare as above, except add (加える) 2 tablespoon (大さじ) (スプーン)s poppy seeds and 1 teaspoon (小さじ) (スプーン) finely shredded (きざんだ) lemon (レモン), orange (オレンジ) or lime peel (皮) to the flour (小麦粉) mixture. Currant scones (スコーン) Prepare as above, except add (加える) 1/2 cup (カップ) dried (干した) currants (干しブドウ) or snipped raisins (レーズン) with the cream mixture. chocolate (チョコレート) Chip scones (スコーン) Prepare as above, except add (加える) 1/8 teaspoon (小さじ) (スプーン) ground (粉末) cinnamon (シナモン) to the flour (小麦粉) mixture and add (加える) 1/2 cup (カップ) miniature semisweet chocolate (チョコレート) pieces with the cream mixture. Cranberry Pecan scones (スコーン): Prepare as above, except add (加える) 1/2 cup (カップ) chopped fresh (生の) or dried (干した) cranberries (クランベリー) (ベリー) and 1/4 cup (カップ) chopped pecans, toasted, with the cream mixture. Berry scones (スコーン): Prepare as above, except add (加える) 1/2 cup (カップ) fresh (生の) or frozen (冷凍) blueberries (ベリー), raspberries (ベリー) or chopped strawberries (ベリー) with the cream mixture.Peach Almond scones (スコーン): Prepare as above, except add (加える) 1/2 cup (カップ) finely chopped, peel (皮)ed peaches, 1/4 cup (カップ) sliced almonds and 1/4 teaspoon (小さじ) (スプーン) almond extract with the cream mixture. *Chef Tip For purchased Devonshire Cream -- a thick (厚さ), rich ingredient also known as clotted cream -- look for it gourmet food shops, large (大きな) supermarkets or go online. When incorporating fresh (生の) berries (ベリー) into the dough (生地), use a wooden board or work surface (表面) to knead (こねる) the dough (生地) to prevent staining the pastry cloth.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 265, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 69 mg, Sodium 181 mg, Carbohydrate 29 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, 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/delice-scones/


Orange-Cranberry Scones with Turbinado Sugar

Orange-Cranberry Scones with Turbinado Sugar

材料



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

3/4  cup (カップ) quick-cooking oats

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)

5  tablespoon (大さじ) (スプーン)s turbinado sugar (砂糖)

6  tablespoon (大さじ) (スプーン)s unsalt (塩)ed butter (バター), cut (切る) into small (小さい) cubes and chill (冷蔵)ed

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

2  teaspoon (小さじ) (スプーン)s grated orange (オレンジ) zest

1/2  cup (カップ) butter (バター)milk (牛乳), plus more for Brush (ハケで塗る)ing add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) the oven (オーブン) to 425 degree (度)s and line a baking sheet (クッキングシート) with parchment paper (クッキングシート). In a bowl (ボウル), whisk (泡立てる) the flour (小麦粉), oats, baking powder (ベーキングパウダー), salt (塩), and 3 tablespoon (大さじ) (スプーン)s of the sugar (砂糖). Using a pastry blender (ミキサー) or 2 knives (ナイフ), cut (切る) in the butter (バター) until (になるまで) the mixture resembles coarse (粗い) meal (粉末). Mix in the cranberries (クランベリー) (ベリー) and orange (オレンジ) zest. stir (かき混ぜる) in the 1/2 cup (カップ) of butter (バター)milk (牛乳) until (になるまで) a stiff (固い) dough (生地) forms; knead (こねる) until (になるまで) it just comes together.

2. On a flour (小麦粉)ed surface (表面), pat (軽く叩く) the dough (生地) into a 3/4-inch (インチ。1インチ=約2.5cm)-thick (厚さ) round and cut (切る) into 8 wedges (部分). Brush (ハケで塗る) with butter (バター)milk (牛乳). Sprinkle the remaining sugar (砂糖) on top. Transfer (移す) to the baking sheet (クッキングシート) and bake (オーブンで焼く) in the center of the oven (オーブン) for 17 minutes (分), until (になるまで) lightly (軽く) brown (茶色)ed. Transfer (移す) the scones (スコーン) to a rack and let cool (冷ます) slightly (軽く). Serve warm (温かい) or at room temperature (常温).
原文・詳細・リンク元
http://www.recipe.com/orange-cranberry-scones-with-turbinado-sugar/


Cranberry-Pumpkin Scones with Sugared Pepitas

Cranberry-Pumpkin Scones with Sugared Pepitas

材料



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

1/4  cup (カップ) packed brown (茶色) sugar (砂糖)

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

1 1/2  teaspoon (小さじ) (スプーン)s pumpkin (かぼちゃ) pie spice (スパイス)

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)

1/2  cup (カップ) butter (バター), cut (切る) up

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

2  egg (卵)s, lightly (軽く) beaten

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

1/2  cup (カップ) canned (缶詰め) pumpkin (かぼちゃ)

1  egg (卵), lightly (軽く) beaten

1  tablespoon (大さじ) (スプーン) water (水)

2  cup (カップ)s powdered sugar (砂糖)

1  tablespoon (大さじ) (スプーン) butter (バター), softened (柔らかくなった)

2  teaspoon (小さじ) (スプーン)s finely shredded (きざんだ) orange (オレンジ) peel (皮)

2  tablespoon (大さじ) (スプーン)s orange (オレンジ) juice (ジュース)

1  recipe sugar (砂糖)ed Pepitas (desired amount)   Finely shredded (きざんだ) orange (オレンジ) peel (皮) (optional) sugar (砂糖)ed Pepitas

1/3  cup (カップ) sugar (砂糖)

2  tablespoon (大さじ) (スプーン)s water (水)

1  cup (カップ) raw pepitas

1  tablespoon (大さじ) (スプーン) sugar (砂糖)

1/4  teaspoon (小さじ) (スプーン) salt (塩) 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 degree (度)s F. Line a large (大きな) baking sheet (クッキングシート) with parchment paper (クッキングシート); set aside (取っておく). In a large (大きな) bowl (ボウル) stir (かき混ぜる) together flour (小麦粉), brown (茶色) sugar (砂糖), baking powder (ベーキングパウダー), pumpkin (かぼちゃ) pie spice (スパイス), baking soda (重曹), and salt (塩). Using a pastry blender (ミキサー), cut (切る) in the 1/2 cup (カップ) butter (バター) until (になるまで) mixture resembles coarse (粗い) crumbs. add (加える) cranberries (クランベリー) (ベリー) and toss well. Make a well in the center (中央にくぼみを作る) of the 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 2 egg (卵)s, half-and-half (半々に), and pumpkin (かぼちゃ). add (加える) pumpkin (かぼちゃ) 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 well-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). pat (軽く叩く) or lightly (軽く) roll (巻く) dough (生地) into an 8-inch (インチ。1インチ=約2.5cm) circle. cut (切る) circle into eight wedges (部分).

4. Place (置く) wedges (部分) 2 inch (インチ。1インチ=約2.5cm)es apart (間隔) on the prepared baking sheet (クッキングシート). In a small (小さい) bowl (ボウル) combine (混ぜる) the 1 egg (卵) with the 1 tablespoon (大さじ) (スプーン) water (水). Brush (ハケで塗る) wedges (部分) lightly (軽く) with egg (卵) mixture. bake (オーブンで焼く) for 15 to 20 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). Let cool (冷ます) for 5 minutes (分) before spreading with glaze (つやを出す).

5. For glaze (つやを出す), in a small (小さい) bowl (ボウル) stir (かき混ぜる) together powdered sugar (砂糖), the 1 tablespoon (大さじ) (スプーン) butter (バター), the 2 teaspoon (小さじ) (スプーン)s orange (オレンジ) peel (皮), and the orange (オレンジ) juice (ジュース) until (になるまで) well combine (混ぜる)d.

6. Spoon (スプーン) glaze (つやを出す) over warm (温かい) scones (スコーン), spreading evenly. sprinkle with (振りかける) some of the sugar (砂糖)ed Pepitas* and, if desired, add (加える)itional (追加の) shredded (きざんだ) orange (オレンジ) peel (皮). Serve warm (温かい). Tip Store remaining sugar (砂糖)ed Pepitas in an airtight container at room temperature (常温) for up to (まで) 2 week (週)s. Use sugar (砂糖)ed Pepitas on cheesecake, muffins, salads, or just to snack on. sugar (砂糖)ed Pepitas Preheat (余熱) oven (オーブン) to 325 degree (度)s F. Line a 15x10x1-inch (インチ。1インチ=約2.5cm) baking pan with parchment paper (クッキングシート); set aside (取っておく). In a small (小さい) saucepan combine (混ぜる) 1/3 cup (カップ) sugar (砂糖) and water (水). Cook and stir (かき混ぜる) over medium-high heat until (になるまで) sugar (砂糖) dissolves; remove (取り出す) from heat. Let mixture cool (冷ます). In a medium bowl (ボウル) combine (混ぜる) pepitas with cool (冷ます)ed sugar (砂糖) mixture; toss well to combine (混ぜる). Spread in prepared baking pan. sprinkle with (振りかける) 1 tablespoon (大さじ) (スプーン) sugar (砂糖) and salt (塩). bake (オーブンで焼く) for 15 to 20 minutes (分) or until (になるまで) light brown (茶色) and crisp, stir (かき混ぜる)ring twice. Let cool (冷ます) on (冷ます) baking sheet (クッキングシート). Makes 2 cup (カップ)s.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 544, Total Fat 21 g, Cholesterol 119 mg, Sodium 401 mg, Carbohydrate 82 g, Fiber 2 g, Protein 9 g, Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/cranberry-pumpkin-scones-with-sugared-pepitas/


Asparagus Scones

Asparagus Scones

材料



3/4  pound steamed asparagus

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

1  tablespoon (大さじ) (スプーン) granulated (グラニュー) sugar (砂糖) (グラニュー糖)

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

1/2  teaspoon (小さじ) (スプーン) salt (塩)

4  tablespoon (大さじ) (スプーン)s unsalt (塩)ed butter (バター), margarine or shortening (ショートニング)

3/4  cup (カップ) plus 2 tablespoon (大さじ) (スプーン)s butter (バター)milk (牛乳) or soymilk (牛乳)

1  cup (カップ) grated cheddar cheese (チェダーチーズ) or soy cheddar cheese (チェダーチーズ)

1/2  teaspoon (小さじ) (スプーン) cayenne pepper

1/4  teaspoon (小さじ) (スプーン) fresh (生の)ly ground (粉末) black pepper (黒コショウ) add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 425 degree (度)s F.

2. Trim tips from asparagus, and chop stalks into 1/4-inch (インチ。1インチ=約2.5cm) pieces. stir (かき混ぜる) together flour (小麦粉), sugar (砂糖), baking powder (ベーキングパウダー) and salt (塩) in large (大きな) bowl (ボウル). cut (切る) butter (バター) into small (小さい) pieces. Using fingers, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles coarse (粗い) meal (粉末). stir (かき混ぜる) in 3/4 cup (カップ) butter (バター)milk (牛乳). Fold in cheese, asparagus pieces (but not tips), cayenne and pepper.

3. Turn dough (生地) onto flour (小麦粉)ed work surface (表面), and knead (こねる) 6 or 7 times. Shape dough (生地) into 1/2-inch (インチ。1インチ=約2.5cm)-thick (厚さ) rectangle. Using sharp knife (ナイフ), cut (切る) rectangle lengthwise into three strips. cut (切る) each strip into triangles. Place (置く) triangles on grease (油を塗る)d baking sheet (クッキングシート). Brush (ハケで塗る) scones (スコーン) with remaining butter (バター)milk (牛乳), then press 2 or 3 asparagus tips into tops.

4. bake (オーブンで焼く) 12 to 15 minutes (分), or until (になるまで) tops are golden brown (茶色).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 130, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 15 g, Protein 4 g, sugar (砂糖)s 2 g Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/asparagus-scones/


Maple Nut & Pear Scones

Maple Nut & Pear Scones

材料



1  cup (カップ) whole-wheat pastry flour (小麦粉)

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

1  cup (カップ) old-fashioned roll (巻く)ed oats

1/4  cup (カップ) plus 1 1/2 teaspoon (小さじ) (スプーン)s sugar (砂糖), Divide (分ける)d

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)

1/4  teaspoon (小さじ) (スプーン) salt (塩)

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

4  tablespoon (大さじ) (スプーン)s chill (冷蔵)ed reduced-fat cream cheese (Neufchatel), cut (切る) into small (小さい) pieces (2 ounce (オンス。28グラム/1オンス)s)

2  tablespoon (大さじ) (スプーン)s chill (冷蔵)ed butter (バター), cut (切る) into small (小さい) pieces

1/4  cup (カップ) canola oil

1  cup (カップ) diced peel (皮)ed pear, preferably Bartlett (1 large (大きな))

1/2  cup (カップ) chopped pecans, or walnuts (ウォルナッツ), Divide (分ける)d

3/4  cup (カップ) low-fat butter (バター)milk (牛乳), or equivalent butter (バター)milk (牛乳) powder

1  teaspoon (小さじ) (スプーン) maple extract, (see Note) or vanilla (バニラ) extract

1  egg (卵) lightly (軽く) beaten with 1 tablespoon (大さじ) (スプーン) water (水), for glaze (つやを出す) 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. Line a large (大きな) baking sheet (クッキングシート) with parchment paper (クッキングシート) or coat with cooking spray.

2. combine (混ぜる) whole-wheat flour (小麦粉), all-purpose (汎用の) flour (小麦粉), oats, 1/4 cup (カップ) sugar (砂糖), baking powder (ベーキングパウダー), baking soda (重曹), salt (塩) and cinnamon (シナモン) in a large (大きな) bowl (ボウル); whisk (泡立てる) to blend. Using a pastry blender (ミキサー) or your fingertips, cut (切る) or rub cream cheese and butter (バター) into the dry ingredients (材料). add (加える) oil and toss with a fork (フォーク) to coat. add (加える) pear and 1/4 cup (カップ) nuts; toss to coat. Mix butter (バター)milk (牛乳) and maple (or vanilla (バニラ)) extract in a measuring cup (カップ) and add (加える) just enough to the dry ingredients (材料), stir (かき混ぜる)ring with a fork (フォーク), until (になるまで) the dough (生地) clumps together. (It will be sticky.)

3. Turn the dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) several times; do not overwork it. Divide (分ける) the dough (生地) in half (半分に) and pat (軽く叩く) each piece into a 7 1/2-inch (インチ。1インチ=約2.5cm) circle. cut (切る) each circle into 6 wedges (部分) and Transfer (移す) to the prepared baking sheet (クッキングシート). Brush (ハケで塗る) the tops with the egg (卵) glaze (つやを出す) and sprinkle with (振りかける) the remaining 1/4 cup (カップ) nuts, pressing (押して) lightly (軽く). sprinkle with (振りかける) the remaining 1 1/2 teaspoon (小さじ) (スプーン)s sugar (砂糖).

4. bake (オーブンで焼く) the scones (スコーン) until (になるまで) golden and firm to the touch, 20 to 30 minutes (分). Transfer (移す) to a wire rack (金網台) to cool (冷ます) slightly (軽く) before serving. Tips: Note: Maple extract, which can be purchased in the spice (スパイス) section of the supermarket, contains the essential flavors of maple syrup (メープルシロップ), usually diluted with alcohol. maple syrup (メープルシロップ) cannot be used as a substitute. Products labeled "maple flavoring" usually contain imitation or artificial ingredients (材料). MAKE AHEAD TIP: The scones (スコーン) are best served the day they are made. Wrap any leftover (残り物)s individually, Place (置く) in a plastic bag or container and Freeze (冷凍) for up to (まで) 1 month (ヶ月). For a quick week (週)day breakfast, wrap a frozen (冷凍) scone in a paper towel (ペーパータオル) and microwave on Defrost for 1 to 2 minutes (分).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 233, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 9 mg, Sodium 204 mg, Carbohydrate 29 g, Fiber 3 g, Protein 5 g, Potassium 101 mg. Exchanges: Starch 2,Fat 2. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/maple-nut-pear-scones/


Date-Maple Drop Scones

Date-Maple Drop Scones

材料



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)

1/2  teaspoon (小さじ) (スプーン) crushed or ground (粉末) cardamom

1/3  cup (カップ) butter (バター) or margarine

1  beaten egg (卵)

1/3  cup (カップ) maple syrup (メープルシロップ) or maple-flavored syrup

1/3  cup (カップ) half-and-half (半々に) or light cream

1/2  cup (カップ) snipped, pitted dates add (加える) ingredients (材料) to list
手順


1. In a mixing bowl (ボウル) combine (混ぜる) flour (小麦粉), baking powder (ベーキングパウダー), and cardamom. cut (切る) in butter (バター) or margarine until (になるまで) mixture resembles coarse (粗い) crumbs.

2. In a small (小さい) bowl (ボウル) combine (混ぜる) egg (卵), maple syrup (メープルシロップ), and half-and-half (半々に) or light cream; stir (かき混ぜる) in dates. add (加える) the liquid mixture all at once to the dry ingredients (材料). stir (かき混ぜる) just until (になるまで) the mixture clings together.

3. Drop scone batter mixture from a rounded tablespoon (大さじ) (スプーン) onto grease (油を塗る)d baking sheet (クッキングシート). 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. Serve warm (温かい). Make

s 16. Make-Ahead Tip Prepare scones (スコーン) as directed. Tightly wrap individual scones (スコーン) in plastic wrap; seal in airtight container. Store in Freeze (冷凍)r for up to (まで) 2 month (ヶ月)s. To reheat, unwrap scones (スコーン) and rewrap in foil (アルミホイル). Heat in a 300 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 15 to 18 minutes (分) or until (になるまで) heated (温かい) through. Or, rewrap scones (スコーン) in a paper towel (ペーパータオル) and microwave on high setting for 30 seconds per scone or until (になるまで) heated (温かい) through.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 129, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 114 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 4%, Calcium 6%, 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/date-maple-drop-scones/


Banana-Toffee Drop Scones

Banana-Toffee Drop Scones

材料



2 1/2   cup (カップ)s Original Bisquick® mix

1/2   cup (カップ) toffee bits

1/4   cup (カップ) sugar (砂糖)

1/4   cup (カップ) whipping cream (ホイップクリーム)

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

1  egg (卵)

3/4   cup (カップ) mashed ripe bananas (about 2 medium)

1   tablespoon (大さじ) (スプーン) milk (牛乳)

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


1. Heat oven (オーブン) to 425 degree (度)s F. Spray 2 cookie sheets with cooking spray.

2. In large (大きな) bowl (ボウル), stir (かき混ぜる) Bisquick mix, toffee bits, 1/4 cup (カップ) sugar (砂糖), the whipping cream (ホイップクリーム), vanilla (バニラ), egg (卵) and bananas until (になるまで) soft dough (生地) forms.

3. Drop dough (生地) by 10 heaping tablespoon (大さじ) (スプーン)fuls onto cookie sheets (5 per cookie sheet). Brush (ハケで塗る) tops with milk (牛乳); sprinkle with (振りかける) 2 tablespoon (大さじ) (スプーン)s sugar (砂糖). Refrigerate second cookie sheet while first cookie sheet bake (オーブンで焼く)s.

4. bake (オーブンで焼く) 11 to 13 minutes (分) or until (になるまで) golden brown (茶色). Serve warm (温かい). Tip: High Altitude (3500-6500 ft): bake (オーブンで焼く) 9 to 11 minutes (分).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 290 (Calories (カロリー) from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 400mg; Total Carbohydrate 43g (Dietary Fiber 1g, sugar (砂糖)s 22g); Protein 3g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/banana-toffee-drop-scones/


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