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Cheddar "biscuits"

Cheddar "biscuits"

材料

300g (2 cup (カップ)s) plain flour (小麦粉)

2 tsp baking powder (ベーキングパウダー)

1/2 tsp bicarbonate of soda

1 tsp salt (塩)

1/2 tsp sweet paprika

125g chill (冷蔵)ed unsalt (塩)ed butter (バター), chopped

125g vintage cheddar, coarse (粗い)ly grated

250ml (1 cup (カップ)) butter (バター)milk (牛乳)

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

1 tbs butter (バター)milk (牛乳), extra

Sweet paprika, extra, to sprinkle

butter (バター), at room temperature (常温), to serve

手順
Preheat (余熱) oven (オーブン) to 180ºC. Line a large (大きな) baking tray with non-stick baking paper.

combine (混ぜる) the flour (小麦粉), baking powder (ベーキングパウダー), bicarbonate of soda, salt (塩) and paprika in a large (大きな) bowl (ボウル). Use your fingertips to rub the unsalt (塩)ed butter (バター) into the flour (小麦粉) mixture until (になるまで) the mixture resembles coarse (粗い) breadcrumbs. stir (かき混ぜる) in the cheddar. add (加える) the butter (バター)milk (牛乳) and use a fork (フォーク) to mix until (になるまで) incorporated and the dough (生地) just comes together.

Use flour (小麦粉)ed hands to bring dough (生地) together in the bowl (ボウル). Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面) and flatten to form a 3cm-thick (厚さ) disc. Use a 6cm round pastry cut (切る)ter to cut (切る) 10 discs from dough (生地), reshaping the excess dough (生地) as necessary. Place (置く) the discs, 2cm apart (間隔), on the prepared tray.

combine (混ぜる) the egg (卵) and extra butter (バター)milk (牛乳) in a bowl (ボウル). Brush (ハケで塗る) the tops of the discs with the egg (卵) mixture and sprinkle with (振りかける) a little extra paprika. bake (オーブンで焼く), turning the tray 180 degree (度)s halfway through cooking, for 25-30 minutes (分) or until (になるまで) crisp and golden. Serve with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/25444/cheddar+biscuits


Pizza damper

Pizza damper

材料

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

50g Danish salami, finely chopped

1/3 cup (カップ) grated pizza cheese

1/4 cup (カップ) finely chopped pitted kalamata olives

2 tablespoon (大さじ) (スプーン)s finely chopped fresh (生の) flat leaf parsley leaves

手順
Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing salami, cheese, olives and parsley at the end of step 2.

Continue recipe to end of step 3. roll (巻く) dough (生地) into a 20cm round. Place (置く) on prepared tray. cut (切る) round into 8 wedges (部分) (don't cut (切る) all the way through).

bake (オーブンで焼く) for 20 to 25 minutes (分) or until (になるまで) hollow when tapped on top. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22656/pizza+damper


Apricot and sultana rock cakes

Apricot and sultana rock cakes

材料

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

1 cup (カップ) plain self-raising flour (小麦粉)

1/4 teaspoon (小さじ) (スプーン) ground (粉末) cinnamon (シナモン)

1/3 cup (カップ) caster sugar (砂糖)

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

1/2 cup (カップ) chopped dried (干した) apricots

1/2 cup (カップ) sultanas

1 egg (卵), lightly (軽く) beaten

3/4 cup (カップ) reduced-fat milk (牛乳)

手順
Preheat (余熱) oven (オーブン) to 200°C/180°C fan-forced. Sift flour (小麦粉)s and cinnamon (シナモン) in a bowl (ボウル). stir (かき混ぜる) in sugar (砂糖). Line 2 baking trays with baking paper.

Using your fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles breadcrumbs. stir (かき混ぜる) in apricots and sultanas. Make a well in centre. combine (混ぜる) egg (卵) and milk (牛乳) in a jug. add (加える) egg (卵) mixture to flour (小麦粉). Using a flat-bladed knife (ナイフ), mix to form a soft dough (生地), add (加える)ing more milk (牛乳) if required.

Spoon (スプーン) rounded tablespoon (大さじ) (スプーン)s of mixture, 5cm apart (間隔), onto prepared trays. bake (オーブンで焼く) for 15 to 20 minutes (分) or until (になるまで) golden. Stand for 5 minutes (分). Transfer (移す) to a wire rack (金網台) to cool (冷ます) completely. Store in snap-lock bags. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/21692/apricot+and+sultana+rock+cakes


Devonshire tea

Devonshire tea

材料

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

2 tsp caster sugar (砂糖)

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

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

1 1/2 cup (カップ)s (375ml) butter (バター)milk (牛乳), plus extra to Brush (ハケで塗る)

Raspberry jam, to serve

Double cream or clotted cream, to serve

手順
Preheat (余熱) oven (オーブン) to 230°C. Sift the flour (小麦粉), sugar (砂糖) and salt (塩) into a large (大きな) bowl (ボウル). add (加える) the butter (バター) and use your fingertips to rub the butter (バター) into the flour (小麦粉) until (になるまで) it resembles fine breadcrumbs.

Make a well in the centre of the flour (小麦粉) mixture. Pour in the butter (バター)milk (牛乳) and use a butter (バター) knife (ナイフ) in a cut (切る)ting action to stir (かき混ぜる) until (になるまで) a soft but sticky dough (生地) forms (add (加える) more milk (牛乳) if necessary to make the dough (生地) soft).

Turn dough (生地) out on to 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) dough (生地) just comes together (it is important to knead (こねる) very lightly (軽く), as heavy, long knead (こねる)ing develops the gluten in the flour (小麦粉) and creates denser scones (スコーン)). Use your fingertips to Gently (優しく) pat (軽く叩く) the dough (生地) into a 2cm-thick (厚さ) disc. (Do not use a roll (巻く)ing pin, as it can be too heavy-handed.)

lightly (軽く) flour (小麦粉) a 23cm-square cake pan. 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). Arrange scones (スコーン) side by side in the prepared pan. Gently (優しく) Brush (ハケで塗る) the top of each scone with a little extra butter (バター)milk (牛乳) to glaze (つやを出す) (alternatively, dust the scones (スコーン) with flour (小麦粉) for a softer finish, if desired.)

bake (オーブンで焼く) scones (スコーン) on the top shelf of Preheat (余熱)ed (温かい) oven (オーブン) for 10-12 minutes (分) or until (になるまで) golden brown (茶色) and scones (スコーン) sound hollow when Gently (優しく) tapped. Turn scones (スコーン) out on to a clean tea towel and cover lightly (軽く) with another tea towel. Serve scones (スコーン) warm (温かい) or at room temperature (常温), with jam and cream, or butter (バター), if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/17923/devonshire+tea


Microwave strawberry conserve

Microwave strawberry conserve

材料

335g (1 1/2 cup (カップ)s) white sugar (砂糖)

2 x 250g punnets strawberries (ベリー), washed, hulled, quartered

250ml (1 cup (カップ)) water (水)

1 lemon (レモン), halved, juice (ジュース)d, halves reserved

手順
warm (温かい) the sugar (砂糖) in a large (大きな) microwave-safe bowl (ボウル) on High/ 800watts/100% for 4-5 minutes (分).

Place (置く) the strawberry, water (水), lemon (レモン) juice (ジュース) and 1 reserved lemon (レモン) half in a large (大きな) microwave-safe bowl (ボウル). Cook on High/800watts/100% for 5 minutes (分) or until (になるまで) the strawberry is soft (you should still have chunks of fruit in the mixture).

add (加える) the warm (温かい) sugar (砂糖) to the fruit mixture and stir (かき混ぜる) until (になるまで) well combine (混ぜる)d. Cook on High/800watts/100% for 20-25 minutes (分) or until (になるまで) the jam reaches setting point. set aside (取っておく) for 3 minutes (分) or until (になるまで) bubbles subside.

Ladle hot jam through a funnel into clean, dry jar (瓶)s and seal. Invert for 2 minutes (分), then turn jar (瓶)s upright. set aside (取っておく) to cool (冷ます). Label, date and store in a cool (冷ます), dark Place (置く) away from direct sunlight until (になるまで) ready to use.

原文・詳細・リンク元
http://www.taste.com.au/recipes/26754/microwave+strawberry+conserve


Tomato, parmesan and basil scrolls

Tomato, parmesan and basil scrolls

材料

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

1 egg (卵), lightly (軽く) beaten

1 cup (カップ) grated parmesan cheese

1 cup (カップ) semi-dried (干した) tomatoes, chopped

1/4 cup (カップ) basil (バジル) leaves, finely shredded (きざんだ)

手順
Follow step 1 of Basic scone recipe, preparing 1 extra baking tray. Follow steps 2 and 3 of Basic scone recipe (see related recipe).

roll (巻く) dough (生地) out between 2 sheets of baking paper to form a 28cm x 40cm rectangle. Brush (ハケで塗る) with egg (卵). Sprinkle cheese, tomatoes and basil (バジル) evenly over dough (生地), leaving a 1cm-wide strip along 1 long side.

Starting from 1 long side, roll (巻く) dough (生地) up like a Swiss roll (巻く). cut (切る) into 16 rounds.

Place (置く) scroll (巻く)s onto baking trays, 3cmapart (間隔). Brush (ハケで塗る) with egg (卵) again. bake (オーブンで焼く) for 15 to 20 minutes (分), swapping trays after 10 minutes (分), or until (になるまで) golden and cooked through. Stand for 5 minutes (分). Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/8168/tomato+parmesan+and+basil+scrolls


Cheese and chive scones

Cheese and chive scones

材料

3 1/2 cup (カップ)s self-raising flour (小麦粉)

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

1 teaspoon (小さじ) (スプーン) salt (塩)

60g butter (バター), chopped

1 1/2 cup (カップ)s milk (牛乳)

2 tablespoon (大さじ) (スプーン)s finely chopped fresh (生の) chives

1 teaspoon (小さじ) (スプーン) dried (干した) mixed herbs

2/3 cup (カップ) grated tasty cheese

extra milk (牛乳), for Brush (ハケで塗る)ing

butter (バター), to serve

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. grease (油を塗る) and flour (小麦粉) an 18cm x 28cm (base) slice pan.

Place (置く) flour (小麦粉), sugar (砂糖) and salt (塩) in a large (大きな) bowl (ボウル). add (加える) butter (バター). Rub butter (バター) into flour (小麦粉) until (になるまで) mixture resembles breadcrumbs.

Make a well in the centre. add (加える) milk (牛乳), chives, dried (干した) herbs and 3/4 of the cheese. Using a flat-bladed knife (ナイフ), stir (かき混ぜる) until (になるまで) dough (生地) almost comes together. 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) dough (生地) comes together. Press out to a 3cm-thick (厚さ) round. Dip a 6cm round cut (切る)ter into flour (小麦粉). cut (切る) out scones (スコーン). Gently (優しく) press leftover (残り物) dough (生地) pieces together and repeat to make a total 12 scones (スコーン).

Place (置く) scones (スコーン), just touching, in prepared pan. Brush (ハケで塗る) with extra milk (牛乳). sprinkle with (振りかける) remaining cheese. bake (オーブンで焼く) for 15 to 20 minutes (分) or until (になるまで) light golden and hollow when tapped on top. Serve with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/28988/cheese+and+chive+scones


Wholemeal honey and date crumble scones

Wholemeal honey and date crumble scones

材料

2 cup (カップ)s wholemeal (粉末) self-raising flour (小麦粉)

1 1/2 teaspoon (小さじ) (スプーン)s brown (茶色) sugar (砂糖)

100g butter (バター), chill (冷蔵)ed, chopped

1 cup (カップ) pitted dried (干した) dates, chopped

3/4 cup (カップ) milk (牛乳)

2 tablespoon (大さじ) (スプーン)s honey (ハチミツ), warm (温かい)ed

40g butter (バター), softened (柔らかくなった)

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

1/2 cup (カップ) roll (巻く)ed oats

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. Line a 12-hole, 1/3 cup (カップ)-capacity muffin pan with paper cases.

Process flour (小麦粉) and sugar (砂糖) 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. Transfer (移す) to large (大きな) bowl (ボウル). stir (かき混ぜる) in dates.

Make a well in centre. add (加える) milk (牛乳) and honey (ハチミツ). Using a butter (バター) knife (ナイフ), stir (かき混ぜる) until (になるまで) just combine (混ぜる)d (dough (生地) will be sticky). Divide (分ける) dough (生地) evenly between paper cases (mixture will come 3/4 way up the side of cases).

Make crumble: Rub butter (バター), sugar (砂糖) and oats together in a bowl (ボウル) until (になるまで) mixture resembles large (大きな) breadcrumbs. Sprinkle evenly over top of dough (生地), pressing (押して) Gently (優しく) to secure. bake (オーブンで焼く) for 20 minutes (分) or until (になるまで) golden and cooked through. Stand in pan for 5 minutes (分). Transfer (移す) to a wire rack (金網台). Serve warm (温かい) or cold.

原文・詳細・リンク元
http://www.taste.com.au/recipes/27852/wholemeal+honey+and+date+crumble+scones


Guacamole scones

Guacamole scones

材料

3/4 cup (カップ) chopped avocado (see note)

50g butter (バター), melted, cool (冷ます)ed

1 egg (卵), lightly (軽く) beaten

1 cup (カップ) milk (牛乳)

1/3 cup (カップ) grated tasty cheese

2 cup (カップ)s self-raising flour (小麦粉)

1 1/2 teaspoon (小さじ) (スプーン)s Mexican chill (冷蔵)i powder

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

6 cherry tomatoes, halved

手順
Preheat (余熱) oven (オーブン) to 210°C/190°C fan-forced. grease (油を塗る) a 12-hole, 1/3 cup (カップ)-capacity muffin pan.

Place (置く) avocado in a bowl (ボウル). Using a fork (フォーク), roughly mash. add (加える) butter (バター), egg (卵), milk (牛乳) and cheese. stir (かき混ぜる) to combine (混ぜる).

Sift flour (小麦粉), chill (冷蔵)i powder and baking powder (ベーキングパウダー) into a bowl (ボウル). add (加える) avocado mixture. stir (かき混ぜる) until (になるまで) just combine (混ぜる)d.

Spoon (スプーン) mixture into prepared pan. Top each scone with a tomato half. bake (オーブンで焼く) for 20 to 25 minutes (分) or until (になるまで) golden and scones (スコーン) spring back when lightly (軽く) touched. cool (冷ます) in tray for 5 minutes (分). Transfer (移す) to a wire rack (金網台) to cool (冷ます) completely. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/25903/guacamole+scones


Cheesy caraway scones

Cheesy caraway scones

材料

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

A pinch (インチ。1インチ=約2.5cm) of salt (塩)

80g butter (バター) chill (冷蔵)ed, chopped

90g(1 cup (カップ)) grated cheddar

2 tsp caraway seeds

250ml (1 cup (カップ)) milk (牛乳)

warm (温かい) butter (バター), to serve

手順
spice (スパイス) up your scone mix: Preheat (余熱) oven (オーブン) to 220°C. Spray a baking tray with oil. combine (混ぜる) flour (小麦粉) and salt (塩) in a large (大きな) bowl (ボウル). Rub in butter (バター) until (になるまで) it resembles fine breadcrumbs. stir (かき混ぜる) in 65g (3/4 cup (カップ)) grated cheddar and 11/2 tsp caraway seeds. Pour in 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) just combine (混ぜる)d.

knead (こねる) & bake (オーブンで焼く): Bring the dough (生地) together. Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) until (になるまで) smooth (滑らか). Flatten until (になるまで) about 2cm thick (厚さ). Use a round 6.5cm pastry cut (切る)ter to cut (切る) 15 discs from the dough (生地). Place (置く) on the tray. sprinkle with (振りかける) remaining cheddar and caraway seeds. bake (オーブンで焼く) for 15 minutes (分) or until (になるまで) scones (スコーン) are golden and sound hollow when tapped on top. Serve warm (温かい) with butter (バター).

原文・詳細・リンク元
http://www.taste.com.au/recipes/25068/cheesy+caraway+scones


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