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Scones with Currants

Scones with Currants

材料



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

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

3/4  teaspoon (小さじ) (スプーン) baking powder (ベーキングパウダー)   Dash salt (塩)   Dash ground (粉末) nutmeg (ナツメグ)

2  tablespoon (大さじ) (スプーン)s cold butter (バター), cut (切る) up

2  tablespoon (大さじ) (スプーン)s dried (干した) currants (干しブドウ) or raisins (レーズン)

1  beaten egg (卵) white (卵白)(s)

3  tablespoon (大さじ) (スプーン)s milk (牛乳)

1/2  of a recipe Strawberry Cream Cheese (optional) add (加える) ingredients (材料) to list
手順


1. In a medium bowl (ボウル) stir (かき混ぜる) together the flour (小麦粉), sugar (砂糖), baking powder (ベーキングパウダー), salt (塩), and nutmeg (ナツメグ). Using a pastry blender (ミキサー) or 2 table knives (ナイフ), 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 currants (干しブドウ). Make a well in the center (中央にくぼみを作る) of flour (小麦粉) mixture.

2. In a small (小さい) bowl (ボウル) stir (かき混ぜる) together egg (卵) white (卵白) and milk (牛乳). add (加える) milk (牛乳) mixture all at once to flour (小麦粉) mixture. stir (かき混ぜる) just until (になるまで) moistened (しっとりするまで). On a lightly (軽く) flour (小麦粉)ed surface (表面), quickly knead (こねる) the dough (生地) for 10 to 12 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか).

3. roll (巻く) or pat (軽く叩く) dough (生地) into a 5-inch (インチ。1インチ=約2.5cm) circle. cut (切る) into 4 wedges (部分). Place (置く) on a baking sheet (クッキングシート). Brush (ハケで塗る) with add (加える)itional (追加の) milk (牛乳). 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) or until (になるまで) bottoms (底) are brown (茶色). Serve warm (温かい). If desired, serve with Strawberry Cream Cheese. For 8 scones (スコーン) Prepare as above, except Divide (分ける) dough (生地) in half (半分に). roll (巻く) or pat (軽く叩く) into two 5-inch (インチ。1インチ=約2.5cm) circles; cut (切る) each circle into 4 wedges (部分) (in step 3). Strawberry Cream Cheese In a small (小さい) bowl (ボウル) combine (混ぜる) 1/2 of an 8-ounce (オンス。28グラム/1オンス) tub fat-free cream cheese and 2 tablespoon (大さじ) (スプーン)s low-calorie strawberry spread. Make-Ahead Tip cool (冷ます) scones (スコーン); wrap in foil (アルミホイル) and Place (置く) in an airtight Freeze (冷凍)r container. Seal, label, and Freeze (冷凍) up to (まで) 3 month (ヶ月)s. To serve, Place (置く) wrapped scones (スコーン) in a 350 degree (度) f (華氏。400度F=約200度C) oven (オーブン) and bake (オーブンで焼く) about 10 minutes (分) 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) 217, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 195 mg, Carbohydrate 34 g, Total sugar (砂糖) 10 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Other Carbohydrate .5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/scones-with-currants-1/


Soda Bread Scones

Soda Bread Scones

材料



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

2 1/2  cup (カップ)s white whole-wheat flour (小麦粉)

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

1/2  teaspoon (小さじ) (スプーン) coarse (粗い) salt (塩)

3/4  cup (カップ) low-fat butter (バター)milk (牛乳) or plain soymilk (牛乳)

3  tablespoon (大さじ) (スプーン)s pure maple syrup (メープルシロップ)

3/4  cup (カップ) dried (干した) currants (干しブドウ)

8  teaspoon (小さじ) (スプーン)s raw sugar (砂糖), such as turbinado, optional add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 450 degree (度)s F. Coat baking sheet (クッキングシート) with cooking spray.

2. whisk (泡立てる) together flour (小麦粉), cinnamon (シナモン), baking soda (重曹), and salt (塩) in bowl (ボウル). whisk (泡立てる) together butter (バター)milk (牛乳), maple syrup (メープルシロップ), and currants (干しブドウ) in separate bowl (ボウル). stir (かき混ぜる) butter (バター)milk (牛乳) mixture into flour (小麦粉) mixture until (になるまで) soft dough (生地) forms. Transfer (移す) to flour (小麦粉)ed work surface (表面), and shape into 8-inch (インチ。1インチ=約2.5cm) round. cut (切る) round into 8 wedges (部分). Transfer (移す) to prepared baking sheet (クッキングシート), and sprinkle each wedge with 1 teaspoon (小さじ) (スプーン) sugar (砂糖), if using. bake (オーブンで焼く) 20 minutes (分), or until (になるまで) brown (茶色)ed.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 193, Total Fat 1 g, Saturated Fat 1 g, Sodium 226 mg, Carbohydrate 44 g, Fiber 4 g, Protein 6 g, sugar (砂糖)s 15 g. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/soda-bread-scones/


Cranberry-Lemon Scones

Cranberry-Lemon Scones

材料



3 1/2  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

1  cup (カップ) sugar (砂糖)

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  tablespoon (大さじ) (スプーン) finely shredded (きざんだ) lemon (レモン) or orange (オレンジ) peel (皮)

1  cup (カップ) butter (バター)

1  cup (カップ) cranberries (クランベリー) (ベリー)

3/4  cup (カップ) whole milk (牛乳)

1/4  cup (カップ) sour cream (サワークリーム)   Powdered sugar (砂糖) icing (アイシング) (optional)   Finely shredded (きざんだ) lemon (レモン) peel (皮) (optional) Powdered sugar (砂糖) icing (アイシング)

1  cup (カップ) powdered sugar (砂糖)

3 - 4   teaspoon (小さじ) (スプーン)s milk (牛乳) add (加える) ingredients (材料) to list
手順


1. In a very 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), salt (塩) and lemon (レモン) peel (皮). 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. stir (かき混ぜる) in cranberries (クランベリー) (ベリー). Make a well in the center (中央にくぼみを作る) of the flour (小麦粉) mixture.

2. In a small (小さい) bowl (ボウル) combine (混ぜる) milk (牛乳) and sour cream (サワークリーム). add (加える) to flour (小麦粉) mixture. stir (かき混ぜる) just until (になるまで) moistened (しっとりするまで) (batter should be lumpy). Do not over mix.

3. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). Quickly knead (こねる) dough (生地) about 6 to 8 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか). Place (置く) dough (生地) on an ungrease (油を塗る)d baking sheet (クッキングシート). Using a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin or flour (小麦粉)ed hands, roll (巻く) or pat (軽く叩く) into a 10-inch (インチ。1インチ=約2.5cm) circle, that is 3/4-inch (インチ。1インチ=約2.5cm) thick (厚さ). Cover and Freeze (冷凍) for 20 minutes (分) or until (になるまで) dough (生地) is firm enough to cut (切る); cut (切る) into 8 to 12 wedges (部分), but do not separate wedges (部分).

4. bake (オーブンで焼く) in a 375 degree (度) oven (オーブン) for 30 minutes (分) or until (になるまで) lightly (軽く) brown (茶色)ed. cool (冷ます) slightly (軽く); drizzle with powdered sugar (砂糖) icing (アイシング) and sprinkle with (振りかける) lemon (レモン) peel (皮). Powdered sugar (砂糖) icing (アイシング) In a medium bowl (ボウル) combine (混ぜる) powdered sugar (砂糖) and enough milk (牛乳) to make a drizzling consistency.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 533, Total Fat 26 g, Cholesterol 66 mg, Sodium 651 mg, Carbohydrate 71 g, Fiber 2 g, Protein 7 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-lemon-scones/


Country Scones

Country Scones

材料



1/2  cup (カップ) dried (干した) currants (干しブドウ)

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 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)

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

1/2  teaspoon (小さじ) (スプーン) salt (塩)

1/3  cup (カップ) butter (バター)



8-ounce (オンス。28グラム/1オンス) carton dairy sour cream (サワークリーム)

1  beaten egg (卵) yolk (卵黄)

1  slightly (軽く) beaten egg (卵) white (卵白)

1  tablespoon (大さじ) (スプーン) water (水)

1  tablespoon (大さじ) (スプーン) coarse (粗い) sugar (砂糖) add (加える) ingredients (材料) to list
手順


1. Place (置く) currants (干しブドウ) in a bowl (ボウル) and pour enough hot water (水) over currants (干しブドウ) to cover. Let stand 5 minutes (分); drain well.

2. 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), baking soda (重曹), and salt (塩) in a large (大きな) mixing bowl (ボウル). 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. add (加える) drained (水分の抜かれた) currants (干しブドウ); toss until (になるまで) mixed. Make a well in the center (中央にくぼみを作る).

3. combine (混ぜる) sour cream (サワークリーム) and egg (卵) yolk (卵黄) in a small (小さい) bowl (ボウル). add (加える) all at once to dry ingredients (材料). 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 out onto a lightly (軽く) flour (小麦粉)ed surface (表面). Quickly knead (こねる) by Gently (優しく) folding (たたんで) and pressing (押して) dough (生地) 10 to 12 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか).

4. 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 half into a 6-inch (インチ。1インチ=約2.5cm) circle about 1/2 inch (インチ。1インチ=約2.5cm) thick (厚さ). cut (切る) each circle into 6 wedges (部分). Brush (ハケで塗る) tops with a mixture of egg (卵) white (卵白) and 1 tablespoon (大さじ) (スプーン) water (水). sprinkle with (振りかける) coarse (粗い) sugar (砂糖). 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).

5. bake (オーブンで焼く) in a 425 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) lightly (軽く) brown (茶色)ed. cool (冷ます) on (冷ます) a wire rack (金網台) for 10 minutes (分) and serve warm (温かい). Makes 12 scones (スコーン). Make-Ahead Tip cool (冷ます) completely and Place (置く) scones (スコーン) in Freeze (冷凍)r containers or bags. To reheat for serving, wrap frozen (冷凍) scones (スコーン) in foil (アルミホイル) and heat in a 325 degree (度) f (華氏。400度F=約200度C) oven (オーブン) for 25 to 30 minutes (分) 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) 193, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 24 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 11%, Vitamin C 0%, Calcium 7%, 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/country-scones/


Cornmeal-Blueberry Scones

Cornmeal-Blueberry Scones

材料

  Nonstick cooking spray

1-1/3  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

2/3  cup (カップ) yellow cornmeal (粉末)

2  Tbsp (大さじ). granulated (グラニュー) sugar (砂糖) (グラニュー糖)

2  Tbsp (大さじ). packed brown (茶色) sugar (砂糖)

1-1/2  tsp. baking powder (ベーキングパウダー)

1/4  tsp. baking soda (重曹)

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

1/2  cup (カップ) butter (バター)milk (牛乳)

1  egg (卵)

1-1/2  tsp. finely shredded (きざんだ) lime peel (皮)

1  cup (カップ) frozen (冷凍) blueberries (ベリー)*

1  tsp. cornstarch

3  to 4 tsp. lime juice (ジュース)

1  cup (カップ) powdered sugar (砂糖)

3  Tbsp (大さじ). chopped almonds, toasted add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 450 degree (度)s F. Coat a large (大きな) baking sheet (クッキングシート) with cooking spray; 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), cornmeal (粉末), granulated (グラニュー) sugar (砂糖) (グラニュー糖), brown (茶色) sugar (砂糖), baking powder (ベーキングパウダー), baking soda (重曹), and 1/2 teaspoon (小さじ) (スプーン) salt (塩). cut (切る) in butter (バター) until (になるまで) flour (小麦粉) mixture resembles coarse (粗い) crumbs. Make a well in center (中央にくぼみを作る). combine (混ぜる) butter (バター)milk (牛乳), egg (卵), and peel (皮); 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).

3. Toss berries (ベリー) with cornstarch to coat; add (加える) to flour (小麦粉) mixture. stir (かき混ぜる) Gently (優しく) 3 to 5 turns, just until (になるまで) berries (ベリー) are incorporated (do not overmix). Using a large (大きな) Spoon (スプーン), drop dough (生地) into 12 mounds on baking sheet (クッキングシート), leaving 1 inch (インチ。1インチ=約2.5cm) between mounds. bake (オーブンで焼く) 12 to 15 minutes (分) or until (になるまで) tops are golden. For icing (アイシング), in a small (小さい) bowl (ボウル) whisk (泡立てる) enough lime juice (ジュース) into powdered sugar (砂糖) until (になるまで) drizzling consistency. Drizzle over warm (温かい) scones (スコーン). sprinkle with (振りかける) nuts. Serve warm (温かい). Makes 12 scones (スコーン).

4. *Leave berries (ベリー) in the Freeze (冷凍)r until (になるまで) ready to toss with cornstarch.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 203, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 32 mg, Sodium 225 mg, Carbohydrate 33 g, Total sugar (砂糖) 16 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/cornmeal-blueberry-scones/


Double Chocolate Scones

Double Chocolate Scones

材料



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

1/3  cup (カップ) unsweetened cocoa powder (ココアパウダー)

1/3  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)

3/4  teaspoon (小さじ) (スプーン) baking soda (重曹)

1/8  teaspoon (小さじ) (スプーン) salt (塩)

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

1  beaten egg (卵) yolk (卵黄)



8-ounce (オンス。28グラム/1オンス) carton plain yogurt

1/2  cup (カップ) miniature semisweet chocolate (チョコレート) pieces

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

1  tablespoon (大さじ) (スプーン) butter (バター) or margarine, melted

1  teaspoon (小さじ) (スプーン) milk (牛乳)

1  teaspoon (小さじ) (スプーン) vanilla (バニラ)   Powdered 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), cocoa powder (ココアパウダー), brown (茶色) sugar (砂糖), baking powder (ベーキングパウダー), 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) or margarine 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. combine (混ぜる) egg (卵) yolk (卵黄) and yogurt; add (加える) to dry ingredients (材料). add (加える) chocolate (チョコレート) pieces. stir (かき混ぜる) mixture until (になるまで) moistened. On a lightly (軽く) flour (小麦粉)ed surface (表面), Gently (優しく) knead (こねる) dough (生地) 10 to 12 strokes (繰り返し) or until (になるまで) dough (生地) is nearly smooth (滑らか). roll (巻く) or pat (軽く叩く) dough (生地) into a 9-inch (インチ。1インチ=約2.5cm) circle; cut (切る) in 10 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 an ungrease (油を塗る)d baking sheet (クッキングシート).

3. bake (オーブンで焼く) in a 375 degree (度) f (華氏。400度F=約200度C) oven (オーブン) about 18 minutes (分) or until (になるまで) bottoms (底) are lightly (軽く) brown (茶色)ed. remove (取り出す) 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).

4. In a small (小さい) mixing bowl (ボウル) stir (かき混ぜる) together the 1 cup (カップ) powdered sugar (砂糖), 1 tablespoon (大さじ) (スプーン) butter (バター) or margarine, milk (牛乳), and vanilla (バニラ). add (加える) more milk (牛乳), 1/4 teaspoon (小さじ) (スプーン) at a time, until (になるまで) glaze (つやを出す) is of a drizzling consistency. Drizzle over scones (スコーン); if desired, dust top with add (加える)itional (追加の) powdered sugar (砂糖). Serve warm (温かい). Makes 10 scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 289, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 317 mg, Carbohydrate 37 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 13%, Vitamin C 0%, Calcium 13%, Iron 13%. 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/


Pat-a-Cake Scones

Pat-a-Cake Scones

材料



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

1/3  cup (カップ) sugar (砂糖)

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

1/2  teaspoon (小さじ) (スプーン) salt (塩)

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

2  teaspoon (小さじ) (スプーン)s finely shredded (きざんだ) lemon (レモン) peel (皮)   whipping cream (ホイップクリーム)   sugar (砂糖) 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. In a large (大きな) mixing bowl (ボウル) combine (混ぜる) the flour (小麦粉), the 1/3 cup (カップ) sugar (砂糖), the baking powder (ベーキングパウダー), and salt (塩). Make a big dent or well in the center of flour (小麦粉) mixture. add (加える) the 3/4 cup (カップ) whipping cream (ホイップクリーム) and lemon (レモン) peel (皮).

2. stir (かき混ぜる) until (になるまで) mixture is crumbly. Coat hands with a little flour (小麦粉). Use your hands to Gently (優しく) knead (こねる) the dough (生地) in the mixing bowl (ボウル) until (になるまで) it can be formed into a ball. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面).

3. Gently (優しく) roll (巻く) or pat (軽く叩く) the dough (生地) into a 7-1/2-inch (インチ。1インチ=約2.5cm) circle. Using a table knife (ナイフ), cut (切る) the dough (生地) like a pizza into 6 or 8 wedges (部分) to make scones (スコーン). 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 cookie sheet.

4. lightly (軽く) Brush (ハケで塗る) scones (スコーン) with add (加える)itional (追加の) cream; 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) about 18 minutes (分) or until (になるまで) scones (スコーン) are golden brown (茶色) on the tops and the bottoms (底). Use a wide metal spat (軽く叩く)ula to remove (取り出す) the scones (スコーン) from cookie sheet. Serve warm (温かい). Makes 6 to 8 scones (スコーン). Fruit scones (スコーン) stir (かき混ぜる) 3/4 cup (カップ) raisins (レーズン), snipped dried (干した) cherries (チェリー), currants (干しブドウ), or other chopped dried (干した) fruit into the flour (小麦粉) mixture before add (加える)ing the cream. Continue as directed in recipe above. Poppy-Seed-Topped scones (スコーン) Prepare scones (スコーン) as directed except after Brush (ハケで塗る)ing the wedges (部分) with the cream, sprinkle with (振りかける) 2 teaspoon (小さじ) (スプーン)s poppy seed or sesame seed, instead of sugar (砂糖). Continue as directed in recipe. Streusel scones (スコーン) In a small (小さい) mixing bowl (ボウル) combine (混ぜる) 1/2 cup (カップ) walnuts (ウォルナッツ), 3 tablespoon (大さじ) (スプーン)s brown (茶色) sugar (砂糖), and 1/4 teaspoon (小さじ) (スプーン) ground (粉末) cinnamon (シナモン). Using a pastry blender (ミキサー) or two table fork (フォーク)s, cut (切る) in 1 tablespoon (大さじ) (スプーン) cold butter (バター) until (になるまで) mixture is crumbly. stir (かき混ぜる) in nuts. Sprinkle streusel mixture on top of uncut (切る) circle of dough (生地). Omit Brush (ハケで塗る)ing dough (生地) with add (加える)itional (追加の) cream. Use your fingers or your hands to Gently (優しく) press streusel mixture into dough (生地). cut (切る) circle into wedges (部分) and continue as directed in recipe.

Nutrition information (栄養情報) : for plain scones (スコーン).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 260, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 43 mg, Sodium 340 mg, Carbohydrate 35 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 9%, Vitamin C 2%, Calcium 11%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/pat-a-cake-scones/


Sausage-Cheese Scones

Sausage-Cheese Scones

材料





12-ounce (オンス。28グラム/1オンス) package bulk pork sausage

3-1/4  cup (カップ)s all-purpose (汎用の) flour (小麦粉)

1/2  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)

3/4  cup (カップ) butter (バター)

1-1/2  cup (カップ)s shredded (きざんだ) cheddar cheese (チェダーチーズ)

3/4  cup (カップ) butter (バター)milk (牛乳) add (加える) ingredients (材料) to list
手順


1. In a large (大きな) skillet, cook sausage over medium-low heat until (になるまで) brown (茶色), breaking meat into small (小さい) pieces. Drain fat and set meat aside.

2. In a large (大きな) mixing bowl (ボウル), stir (かき混ぜる) together flour (小麦粉), sugar (砂糖), and baking powder (ベーキングパウダー). With 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.

3. stir (かき混ぜる) in cheddar cheese (チェダーチーズ) and sausage. Make a well in the center (中央にくぼみを作る) of the dry mixture; add (加える) butter (バター)milk (牛乳) all at once. Using a fork (フォーク), stir (かき混ぜる) until (になるまで) just moistened.

4. Turn dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) about 20 strokes (繰り返し) or until (になるまで) dough (生地) is nearly smooth (滑らか).

5. On lightly (軽く) flour (小麦粉)ed surface (表面), pat (軽く叩く) half the dough (生地) into 3/4-inch (インチ。1インチ=約2.5cm)-thick (厚さ) circle. Using a 2-1/2-inch (インチ。1インチ=約2.5cm) flour (小麦粉)ed biscuit (ビスケット) cut (切る)ter, cut (切る) out dough (生地). Place (置く) scones (スコーン) 1 inch (インチ。1インチ=約2.5cm) apart (間隔) on ungrease (油を塗る)d baking sheet (クッキングシート). Repeat with other half of dough (生地).

6. 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. cool (冷ます) on (冷ます) a wire rack (金網台) 5 minutes (分). Serve warm (温かい). Makes 16 servings.

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 268, Total Fat 15 g, Cholesterol 43 mg, Sodium 350 mg, Carbohydrate 25 g. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/sausage-cheese-scones/


Gingerbread Scones

Gingerbread Scones

材料



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

1  cup (カップ) whole wheat flour (小麦粉) (全粒小麦粉)

1/3  cup (カップ) packed brown (茶色) sugar (砂糖)

2  tsp. baking powder (ベーキングパウダー)

3/4  tsp. ground (粉末) ginger

1/2  tsp. kosher salt (塩) or 1/4 teaspoon (小さじ) (スプーン) regular salt (塩)

1/2  tsp. ground (粉末) cinnamon (シナモン)

1/4  tsp. baking soda (重曹)

1/4  cup (カップ) cold butter (バター)

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

1  Tbsp (大さじ). finely chopped crystallized ginger

1  egg (卵), lightly (軽く) beaten

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

1/4  cup (カップ) mild-flavored molasses

1  egg (卵) white (卵白), lightly (軽く) beaten

1/2  tsp. water (水)   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) mixing bowl (ボウル), combine (混ぜる) the flour (小麦粉)s, brown (茶色) sugar (砂糖), baking powder (ベーキングパウダー), ground (粉末) ginger, salt (塩), cinnamon (シナモン) and baking soda (重曹). 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. stir (かき混ぜる) in currants (干しブドウ) and crystallized ginger. Make a well in the center (中央にくぼみを作る) of the mixture.

2. In a small (小さい) bowl (ボウル), stir (かき混ぜる) together the egg (卵), whipping cream (ホイップクリーム) and molasses; add (加える) 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) ingredients (材料) are combine (混ぜる)d.

3. Turn dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) for 10 to 12 strokes (繰り返し) or until (になるまで) nearly smooth (滑らか). Divide (分ける) dough (生地) in half (半分に). lightly (軽く) pat (軽く叩く) or roll (巻く) each dough (生地) portion to a 5- to 5-1/2-inch (インチ。1インチ=約2.5cm) circle, 3/4-inch (インチ。1インチ=約2.5cm) thick (厚さ). cut (切る) each circle into 6 wedges (部分). Place (置く) wedges (部分) about 2 inch (インチ。1インチ=約2.5cm)es apart (間隔) on a large (大きな) ungrease (油を塗る)d baking sheet (クッキングシート). In a small (小さい) bowl (ボウル), combine (混ぜる) egg (卵) white (卵白) and water (水). Brush (ハケで塗る) tops of scones (スコーン) with egg (卵) white (卵白) mixture and sprinkle with (振りかける) coarse (粗い) sugar (砂糖), if you like.

4. bake (オーブンで焼く) in a 375 degree (度) f (華氏。400度F=約200度C) oven (オーブン) 12 to 15 minutes (分), or until (になるまで) a wood toothpick inserted into a crack in top of scones (スコーン) comes out clean. Serve warm (温かい) or at room temperature (常温). Makes 12 scones (スコーン). Make-Ahead Tip cool (冷ます) scones (スコーン) completely and wrap in a single layer in foil (アルミホイル); Place (置く) in a Freeze (冷凍)r bag. Freeze (冷凍) for up to (まで) 1 month (ヶ月). To serve, remove (取り出す) from Freeze (冷凍)r bag. Place (置く) frozen (冷凍), foil (アルミホイル)-wrapped scones (スコーン) in a 300 degree (度) f (華氏。400度F=約200度C) oven (オーブン) and heat for 20 minutes (分) or until (になるまで) warm (温かい) (12 minutes (分), if thawed).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 210, Total Fat 8 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 42 mg, Sodium 214 mg, Carbohydrate 32 g, Total sugar (砂糖) 14 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, 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/gingerbread-scones/


Cranberry Whole Wheat Scones

Cranberry Whole Wheat Scones

材料



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

1/2  cup (カップ) whole wheat flour (小麦粉) (全粒小麦粉)

3  tablespoon (大さじ) (スプーン)s sugar (砂糖) or sugar (砂糖) substitute* equivalent to 3 tablespoon (大さじ) (スプーン)s sugar (砂糖)

1-1/2  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) ground (粉末) ginger or cinnamon (シナモン)

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)

1/3  cup (カップ) butter (バター)

1/2  cup (カップ) refrigerated or frozen (冷凍) egg (卵) product, thawed, or 2 egg (卵)s, slightly (軽く) beaten

1/3  cup (カップ) butter (バター)milk (牛乳)

3/4  cup (カップ) dried (干した) cranberries (クランベリー) (ベリー) or dried (干した) currants (干しブドウ)   butter (バター)milk (牛乳)

3  tablespoon (大さじ) (スプーン)s roll (巻く)ed oats add (加える) ingredients (材料) to list
手順


1. Preheat (余熱) oven (オーブン) to 400 degree (度) f (華氏。400度F=約200度C). In a large (大きな) bowl (ボウル), stir (かき混ぜる) together all-purpose (汎用の) flour (小麦粉), whole wheat flour (小麦粉) (全粒小麦粉), sugar (砂糖) or substitute, baking powder (ベーキングパウダー), ginger, baking soda (重曹), 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 the center (中央にくぼみを作る) of the flour (小麦粉) mixture.

2. In a small (小さい) bowl (ボウル), beat egg (卵) slightly (軽く); stir (かき混ぜる) in the 1/3 cup (カップ) 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) just until (になるまで) moistened (しっとりするまで) (some of the dough (生地) may look dry).

3. Turn out onto a flour (小麦粉)ed surface (表面). knead (こねる) dough (生地) for 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 light roll (巻く) dough (生地) to an 8-inch (インチ。1インチ=約2.5cm) circle about 3/4 inch (インチ。1インチ=約2.5cm) thick (厚さ). Brush (ハケで塗る) top with add (加える)itional (追加の) butter (バター)milk (牛乳); sprinkle with (振りかける) oats, pressing (押して) Gently (優しく) into dough (生地). cut (切る) into 12 wedges (部分).

4. Place (置く) dough (生地) 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). bake (オーブンで焼く) for 13 to 15 minutes (分) or until (になるまで) edges are light brown (茶色)ed. Serve warm (温かい). Makes 12 scones (スコーン). *sugar (砂糖) Substitute Choose from Splenda Granular, Equal Spoon (スプーン)ful or packets, and Sweet 'N Low packets or bulk. Follow package directions to use product amount equivalent to 3 tablespoon (大さじ) (スプーン) sugar (砂糖).

Nutrition information (栄養情報) : Per serving: Calories (カロリー) 169, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 172 mg, Carbohydrate 26 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Starch 1, Other Carbohydrate .5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
原文・詳細・リンク元
http://www.recipe.com/cranberry-whole-wheat-scones/


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