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Pumpkin scones

Pumpkin scones

材料

600g Kent pumpkin (かぼちゃ), seeded, peel (皮)ed, coarse (粗い)ly chopped

butter (バター), at room temperature (常温), to grease (油を塗る)

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

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

60g chill (冷蔵)ed butter (バター), cut (切る) into 1cm pieces

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

手順
Cook pumpkin (かぼちゃ) in a saucepan of boiling water (水) for 10 minutes (分) or until (になるまで) very tender. Drain. Use a potato masher to mash until (になるまで) a coarse (粗い) puree forms. set aside (取っておく) to cool (冷ます).

Preheat (余熱) oven (オーブン) to 240°C. Rub a baking tray with butter (バター) to grease (油を塗る). combine (混ぜる) the flour (小麦粉) and salt (塩) in a large (大きな) bowl (ボウル). Rub the butter (バター) into the flour (小麦粉) mixture until (になるまで) the mixture resembles fine breadcrumbs. add (加える) pumpkin (かぼちゃ) and butter (バター)milk (牛乳). Use a flat-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) evenly incorporated and the mixture just starts to hold together.

Turn the dough (生地) onto a flour (小麦粉)ed surface (表面) and Gently (優しく) knead (こねる) until (になるまで) smooth (滑らか). Use your hands to press out the dough (生地) until (になるまで) about 2cm thick (厚さ). Use a round 5.5cm pastry cut (切る)ter to cut (切る) 15 discs from the dough (生地). Place (置く), about 1cm apart (間隔), on the prepared tray. bake (オーブンで焼く) for 12 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped on the base.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24830/pumpkin+scones


Buttermilk scones with honey cream

Buttermilk scones with honey cream

材料

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

75g (1/3 cup (カップ)) caster sugar (砂糖)

150g unsalt (塩)ed butter (バター), chopped, softened (柔らかくなった)

125ml (1/2 cup (カップ)) butter (バター)milk (牛乳), plus extra, to Brush (ハケで塗る)

1 egg (卵)

2 tbs honey (ハチミツ)

300ml pouring cream

200g mascarpone strawberry and apple (りんご) conserve (see note), to serve

手順
Preheat (余熱) oven (オーブン) to 220C. Sift flour (小麦粉) with sugar (砂糖) and 1/4 tsp salt (塩) into a large (大きな) bowl (ボウル). add (加える) butter (バター) and, using your fingertips, rub into flour (小麦粉) mixture until (になるまで) mixture resembles breadcrumbs. In a separate bowl (ボウル), whisk (泡立てる) butter (バター)milk (牛乳) and egg (卵) until (になるまで) combine (混ぜる)d, then pour into flour (小麦粉) mixture. Using a knife (ナイフ), stir (かき混ぜる) until (になるまで) mixture just comes together; the less you work the mixture, the lighter the scones (スコーン) will be.

Turn out dough (生地) onto a well-flour (小麦粉)ed work surface (表面) and, using your hands, pat (軽く叩く) until (になるまで) 2.5cm thick (厚さ). To cut (切る) out rounds, using a 5cm pastry cut (切る)ter dusted with flour (小麦粉), press cut (切る)ter straight down and pull straight up without twisting. Repeat to make 12 rounds, re-flour (小麦粉)ing cut (切る)ter each time you cut (切る). Place (置く) scones (スコーン) 3cm apart (間隔) on an oven (オーブン) tray lined with baking paper. Brush (ハケで塗る) the tops with a little extra butter (バター)milk (牛乳) and bake (オーブンで焼く) on top shelf of the oven (オーブン) for 12 minutes (分) or until (になるまで) risen and dark golden.

Meanwhile, to make honey (ハチミツ) cream, combine (混ぜる) honey (ハチミツ) and cream in a bowl (ボウル). add (加える) mascarpone and whisk (泡立てる) to soft peaks.

Serve scones (スコーン) warm (温かい) with honey (ハチミツ) cream, and strawberry and apple (りんご) conserve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24583/buttermilk+scones+with+honey+cream


White chocolate scones with french-style strawberry conserve

White chocolate scones with french-style strawberry conserve

材料

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

1 cup (カップ) (250ml) lemon (レモン)ade

50g white chocolate (チョコレート), finely chopped

300ml pure (thin (薄い)) cream

Whipped thick (厚さ)ened cream and icing (アイシング) sugar (砂糖), to serve

2 punnets (500g total) strawberries (ベリー), hulled, halved if large (大きな)

500g caster sugar (砂糖) or jam-setting sugar (砂糖) (see note)

juice (ジュース) of 1 small (小さい) lemon (レモン)

1 vanilla (バニラ) bean, split, seeds scraped

手順
For the conserve, Place (置く) berries (ベリー) in a bowl (ボウル), cover with sugar (砂糖), then stir (かき混ぜる) in lemon (レモン) juice (ジュース), vanilla (バニラ) pod and seeds. Cover with plastic wrap and stand at room temperature (常温) overnight. The next day, Place (置く) the mixture in a large (大きな) saucepan over low heat and simmer for 5 minutes (分), stir (かき混ぜる)ring, until (になるまで) the sugar (砂糖) dissolves. Return the mixture to the bowl (ボウル). Allow to cool (冷ます), then cover and stand again overnight.

The next day, return to a clean saucepan and simmer for 10 minutes (分) or until (になるまで) the mixture thick (厚さ)ens slightly (軽く). cool (冷ます), then store in sterilised jar (瓶)s in the fridge. It will keep, sealed, in the fridge for up to (まで) 2 month (ヶ月)s.

Preheat (余熱) the oven (オーブン) to 190°C and line a baking tray with baking paper.

Sift the flour (小麦粉) into a large (大きな) bowl (ボウル) with a pinch (インチ。1インチ=約2.5cm) of salt (塩). stir (かき混ぜる) in lemon (レモン)ade, chocolate (チョコレート) and 1 cup (カップ) (250ml) cream with a fork (フォーク), then knead (こねる) with your hands to just bring together in a smooth (滑らか) dough (生地) - don't overwork or the scones (スコーン) will be tough.

Place (置く) dough (生地) on a flour (小麦粉)ed bench and roll (巻く) out to 2.5cm thick (厚さ) with a flour (小麦粉)ed roll (巻く)ing pin. Make scones (スコーン) using a 5cm cut (切る)ter, bringing trimmings together to cut (切る) more scones (スコーン). Place (置く) on the tray, Brush (ハケで塗る) with the remaining cream and bake (オーブンで焼く) for 12 minutes (分) until (になるまで) risen and golden. cool (冷ます) on (冷ます) a wire rack (金網台).

When ready to serve, dust scones (スコーン) with icing (アイシング) sugar (砂糖), then split and serve with Whipped cream (ホイップクリーム) and berry conserve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24634/white+chocolate+scones+with+french+style+strawberry+conserve


Classic scones

Classic scones

材料

4 cup (カップ)s self-raising flour (小麦粉)

2 tablespoon (大さじ) (スプーン)s icing (アイシング) sugar (砂糖) mixture

pinch (インチ。1インチ=約2.5cm) of salt (塩)

3/4 cup (カップ) milk (牛乳)

3/4 cup (カップ) thick (厚さ)ened cream

1 egg (卵), lightly (軽く) beaten

Extra milk (牛乳), for Brush (ハケで塗る)ing

Strawberry jam and double cream, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven (オーブン) rack in the top half of oven (オーブン).

Sift flour (小麦粉), sugar (砂糖) and salt (塩) into a bowl (ボウル). Make a well in centre. combine (混ぜる) milk (牛乳), cream and egg (卵) in a jug. Pour milk (牛乳) mixture into well. Using a flat-bladed knife (ナイフ), Gently (優しく) stir (かき混ぜる) until (になるまで) dough (生地) just 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) just smooth (滑らか).

Press dough (生地) into a 2cm-thick (厚さ) round. Using a 6cm round cut (切る)ter, cut (切る) out scones (スコーン). Press leftover (残り物) dough (生地) together. Repeat to make 12 scones (スコーン).

Place (置く) scones (スコーン), just touching, on prepared tray. Brush (ハケで塗る) with milk (牛乳). bake (オーブンで焼く) for 13 to 15 minutes (分) or until (になるまで) golden. Serve warm (温かい) with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24542/classic+scones


Scones

Scones

材料

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

1 tsp caster sugar (砂糖)

Pinch (インチ。1インチ=約2.5cm) salt (塩)

50g butter (バター), chopped

1 1/4 cup (カップ)s (310ml) milk (牛乳)

milk (牛乳), extra, to glaze (つやを出す)

Boysenberry or raspberry jam, to serve

Double 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 the milk (牛乳) into the well 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 onto a lightly (軽く) flour (小麦粉)ed surface (表面); Gently (優しく) knead (こねる) until (になるまで) dough (生地) just comes together. Use fingertips to Gently (優しく) pat (軽く叩く) the dough (生地) into a 2cm-thick (厚さ) disc.

lightly (軽く) dust an oven (オーブン) tray with flour (小麦粉). 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) on the tray. Gently (優しく) Brush (ハケで塗る) the top of each scone with a little extra milk (牛乳) to glaze (つやを出す).

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 onto 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, if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24492/scones


Traditional scones



材料

Plain flour (小麦粉), for dusting

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

1/3 cup (カップ) SPLENDA® Granular

60g butter (バター), chopped

1 2/3 cup (カップ) butter (バター)milk (牛乳)

Chunky strawberry jam and Whipped cream (ホイップクリーム), to serve

手順
Traditional scones (スコーン) instructional video

Preheat (余熱) oven (オーブン) to 200°C/180°C fan-forced. grease (油を塗る) a 19cm square cake pan. Dust with flour (小麦粉).

Place (置く) self-raising and a pinch (インチ。1インチ=約2.5cm) of salt (塩) in a large (大きな) bowl (ボウル). add (加える) butter (バター). Using fingertips, rub butter (バター) into flour (小麦粉) mixture until (になるまで) mixture resembles fine breadcrumbs. stir (かき混ぜる) in SPLENDA®. Make a well in the centre. add (加える) butter (バター)milk (牛乳). 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. Place (置く) on 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 5cm round cut (切る)ter into flour (小麦粉) to prevent dough (生地) sticking. 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 16 scones (スコーン). Place (置く) scones (スコーン), just touching, in prepared pan. Sift over a little plain flour (小麦粉).

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. Transfer (移す) to a wire rack (金網台). Serve warm (温かい) with jam and cream.

原文・詳細・リンク元
http://www.taste.com.au/recipes/24339/traditional+scones


Pumpkin and date scones

Pumpkin and date scones

材料

Self-raising flour (小麦粉), to dust

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

Pinch (インチ。1インチ=約2.5cm) of ground (粉末) cinnamon (シナモン)

Pinch (インチ。1インチ=約2.5cm) of ground (粉末) nutmeg (ナツメグ)

30g butter (バター), chopped

2 tbs brown (茶色) sugar (砂糖)

1 cup (カップ) (150g) chopped dates

1 1/2 cup (カップ)s (375ml) butter (バター)milk (牛乳)

1 1/2 cup (カップ)s steamed and mashed butter (バター)nut pumpkin (かぼちゃ)

butter (バター), jam and cream, to serve

手順
Preheat (余熱) oven (オーブン) to 230°C. lightly (軽く) dust a large (大きな) oven (オーブン) tray with flour (小麦粉).

Sift the flour (小麦粉), cinnamon (シナモン) and nutmeg (ナツメグ) 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. add (加える) the sugar (砂糖) and dates and stir (かき混ぜる) to combine (混ぜる).

Make a well in the centre of the flour (小麦粉) mixture. Pour in butter (バター)milk (牛乳) and pumpkin (かぼちゃ) 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.

Turn dough (生地) out onto 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. Use your fingertips to Gently (優しく) pat (軽く叩く) the dough (生地) into a 2cm-thick (厚さ) disc.

Use a 5cm-diameter pastry cut (切る)ter dipped in flour (小麦粉) to cut (切る) out scones (スコーン). Arrange on the prepared tray. 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) and dust with flour (小麦粉).

bake (オーブンで焼く) in Preheat (余熱)ed (温かい) oven (オーブン) for 15 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when Gently (優しく) tapped. Turn scones (スコーン) out onto 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 butter (バター), jam and cream, if desired.

原文・詳細・リンク元
http://www.taste.com.au/recipes/23985/pumpkin+and+date+scones


Sour cream scones with smoked salmon

Sour cream scones with smoked salmon

材料

Melted butter (バター), to grease (油を塗る)

Plain flour (小麦粉), to dust

525g (3 1/2 cup (カップ)s) self-raising flour (小麦粉)

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

250ml (1 cup (カップ)) milk (牛乳)

125g (1/2 cup (カップ)) sour cream (サワークリーム)

1 tbs sour cream (サワークリーム), extra

100g spreadable cream cheese

200g smoked salmon

2 tbs chopped fresh (生の) dill

手順
Preheat (余熱) oven (オーブン) to 220°C. Brush (ハケで塗る) an 8cm-deep, 19cm (base measurement) square cake pan with melted butter (バター) to grease (油を塗る). Dust the pan with flour (小麦粉).

Place (置く) the self-raising flour (小麦粉) in a large (大きな) bowl (ボウル). Use your fingertips to rub the butter (バター) into the flour (小麦粉) until (になるまで) the mixture resembles fine breadcrumbs. Make a well in the centre. add (加える) the milk (牛乳) and sour cream (サワークリーム). Use a round-bladed knife (ナイフ) in a cut (切る)ting motion to mix until (になるまで) incorporated and the mixture just begins to hold together.

Turn 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) the dough (生地) comes together. Use your fingertips to press out until (になるまで) 3cm thick (厚さ). Use a 5cm-diameter round cut (切る)ter dipped in flour (小麦粉) to cut (切る) scones (スコーン) from the dough (生地). Gently (優しく) press the leftover (残り物) dough (生地) together and repeat cut (切る)ting to make 16 scones (スコーン).

Place (置く) the scones (スコーン), side by side, in the prepared pan. Brush (ハケで塗る) the tops of the scones (スコーン) with the extra sour cream (サワークリーム). bake (オーブンで焼く) in oven (オーブン) for 15 minutes (分) or until (になるまで) light golden and the scones (スコーン) sound hollow when tapped on top.

cut (切る) the scones (スコーン) in half (半分に). Top with the cream cheese and smoked salmon. sprinkle with (振りかける) the dill to serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/23718/sour+cream+scones+with+smoked+salmon


Choc-chip scones

Choc-chip scones

材料

Melted butter (バター), to grease (油を塗る)

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

250ml (1 cup (カップ)) lemon (レモン)ade

250ml (1 cup (カップ)) thick (厚さ)ened cream

95g (1/2 cup (カップ)) dark choc bits

thick (厚さ)ened cream, extra, to Brush (ハケで塗る)

手順
Preheat (余熱) oven (オーブン) to 220°C. grease (油を塗る) a baking tray with melted butter (バター).

Sift the flour (小麦粉) 3 times into a large (大きな) bowl (ボウル). Make a well in the centre.

stir (かき混ぜる) in the lemon (レモン)ade and cream. add (加える) the choc bits and use your hands to bring the dough (生地) together in the bowl (ボウル) until (になるまで) well combine (混ぜる)d. Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく) for 2 minutes (分) or until (になるまで) smooth (滑らか).

roll (巻く) out the dough (生地) until (になるまで) about 2cm thick (厚さ). Use a round 6cm pastry cut (切る)ter to cut (切る) out scones (スコーン), roll (巻く)ing out the dough (生地) between batches. Place (置く) the scones (スコーン) on the prepared tray. Brush (ハケで塗る) the tops with extra cream. bake (オーブンで焼く) for 10-12 minutes (分) or until (になるまで) golden and the scones (スコーン) sound hollow when tapped on top.

原文・詳細・リンク元
http://www.taste.com.au/recipes/23599/choc+chip+scones


Fennel and cheese scones

Fennel and cheese scones

材料

3 cup (カップ)s self-raising flour (小麦粉)

50g butter (バター), chill (冷蔵)ed, chopped

3/4 cup (カップ) grated cheddar cheese (チェダーチーズ)

1 1/2 tablespoon (大さじ) (スプーン)s chopped fresh (生の) chives

1 1/2 teaspoon (小さじ) (スプーン)s fennel seeds

1 1/2 cup (カップ)s butter (バター)milk (牛乳)

1 tablespoon (大さじ) (スプーン) wholegrain mustard (カラシ)

milk (牛乳), for Brush (ハケで塗る)ing

手順
Preheat (余熱) oven (オーブン) to 220°C/200°C fan-forced. Line a baking tray with baking paper.

Sift flour (小麦粉) into a large (大きな) bowl (ボウル). Using your fingertips, rub butter (バター) into flour (小麦粉) until (になるまで) mixture resembles fine breadcrumbs. stir (かき混ぜる) in cheese, chives and 1 teaspoon (小さじ) (スプーン) fennel seeds. combine (混ぜる) butter (バター)milk (牛乳) and mustard (カラシ) in a jug. Make a well in centre of flour (小麦粉) mixture. add (加える) butter (バター)milk (牛乳) mixture. Using a flat-bladed knife (ナイフ), stir (かき混ぜる) until (になるまで) a soft dough (生地) forms.

Turn dough (生地) 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) smooth (滑らか). Gently (優しく) pat (軽く叩く) dough (生地) out to a 2cm-thick (厚さ) round. Dip a 5cm round cut (切る)ter into flour (小麦粉) (to prevent dough (生地) sticking). cut (切る) out scones (スコーン). Re-roll (巻く) leftover (残り物) dough (生地) and repeat to make 16 scones (スコーン) in total.

Place (置く) scones (スコーン), 1cm apart (間隔), on prepared tray. Brush (ハケで塗る) tops with milk (牛乳). sprinkle with (振りかける) remaining fennel seeds. bake (オーブンで焼く) for 12 to 15 minutes (分) or until (になるまで) lightly (軽く) brown (茶色)ed and hollow-sounding when tapped. Place (置く) on a wire rack (金網台) to cool (冷ます). Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22879/fennel+and+cheese+scones


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