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Buttermilk scones

Buttermilk scones

材料

2 cup (カップ)s (300g) plain flour (小麦粉), plus extra to dust

3 tsp baking powder (ベーキングパウダー)

2 tbs maple syrup (メープルシロップ)

1 cup (カップ) (250ml) butter (バター)milk (牛乳), plus extra to Brush (ハケで塗る)

手順
Preheat (余熱) the oven (オーブン) to 180°C. lightly (軽く) dust a baking tray with flour (小麦粉).

Sift the flour (小麦粉) and baking powder (ベーキングパウダー) into a bowl (ボウル) and stir (かき混ぜる) in 1 teaspoon (小さじ) (スプーン) salt (塩). combine (混ぜる) the maple syrup (メープルシロップ) and butter (バター)milk (牛乳) in a separate bowl (ボウル), then pour into the dry ingredients (材料) and stir (かき混ぜる) to combine (混ぜる).

Turn the dough (生地) out onto a lightly (軽く) flour (小麦粉)ed surface (表面) and knead (こねる) Gently (優しく) until (になるまで) smooth (滑らか). Press into a 5cm-thick (厚さ) round, then cut (切る) 8 scones (スコーン) using an 8cm cut (切る)ter. Place (置く) the scones (スコーン) on the prepared tray, leaving space in between each one, then 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) for 10-12 minutes (分) until (になるまで) risen and golden.

Serve the scones (スコーン) with the carrot and maple syrup (メープルシロップ) soup.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22813/buttermilk+scones


White choc and craisin scones

White choc and craisin scones

材料

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

1/3 cup (カップ) craisins (レーズン)

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

手順
Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing craisins (レーズン) and chocolate (チョコレート) at end of step 2.

Follow step 4, using a 4.5cm round cut (切る)ter to make 20 scones (スコーン). Follow step 5, baking for 10 minutes (分). Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22661/white+choc+and+craisin+scones


Italian scones

Italian scones

材料

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

1/4 cup (カップ) finely chopped sun-dried (干した) tomatoes

2 tablespoon (大さじ) (スプーン)s finely chopped fresh (生の) basil (バジル) leaves

手順
Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing tomato and basil (バジル) at end of step 2.

Continue recipe to end of step 3. roll (巻く) dough (生地) out to a 20cm square. cut (切る) into 16 squares. Follow step 5, baking for 15 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/22659/italian+scones


Spiced apple dessert scones

Spiced apple dessert scones

材料

1/2 quantity Basic butter (バター)milk (牛乳) scones (スコーン) (see note and related recipe)

1 small (小さい) granny smith apple (りんご), peel (皮)ed, cored, thin (薄い)ly sliced

1/3 cup (カップ) brown (茶色) sugar (砂糖)

1/2 teaspoon (小さじ) (スプーン) mixed spice (スパイス)

手順
Make 1/2 quantity Basic butter (バター)milk (牛乳) scones (スコーン).

Follow step 3, roll (巻く)ing dough (生地) out until (になるまで) 2cm-thick (厚さ). Using a 7cm round cut (切る)ter, cut (切る) out 4 scones (スコーン). Arrange apple (りんご) in base of four 1/2 cup (カップ)-capacity ramekins. sprinkle with (振りかける) sugar (砂糖) and spice (スパイス). Place (置く) scones (スコーン) in ramekins on top of sugar (砂糖) mixture. Brush (ハケで塗る) tops with extra butter (バター)milk (牛乳). Place (置く) ramekins on tray. bake (オーブンで焼く) for 10 minutes (分) or until (になるまで) light golden and sugar (砂糖) is bubbling around edge. set aside (取っておく) for 4 minutes (分) before turning out onto plates. Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22658/spiced+apple+dessert+scones


Pumpkin scones

Pumpkin scones

材料

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

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

2/3 cup (カップ) mashed cooked butter (バター)nut pumpkin (かぼちゃ) (see note)

手順
Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing nutmeg (ナツメグ) to flour (小麦粉) at start of step 2. Reduce butter (バター)milk (牛乳) to 1/2 cup (カップ). add (加える) pumpkin (かぼちゃ) with butter (バター)milk (牛乳).

Follow step 4, using a 6cm fluted-edge round cut (切る)ter to make 12 scones (スコーン). Follow step 5, baking for 15 minutes (分). Serve.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22657/pumpkin+scones


Sticky date scroll scones

Sticky date scroll scones

材料

1 cup (カップ) finely chopped dates

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

1 teaspoon (小さじ) (スプーン) finely grated orange (オレンジ) rind

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

maple syrup (メープルシロップ), to serve

手順
Place (置く) dates, brown (茶色) sugar (砂糖), orange (オレンジ) rind and 3/4 cup (カップ) cold water (水) in a saucepan over medium heat. Cook, stir (かき混ぜる)ring, for 1 to 2 minutes (分) or until (になるまで) sugar (砂糖) has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes (分), stir (かき混ぜる)ring occasionally, or until (になるまで) thick (厚さ). set aside (取っておく) to cool (冷ます).

Make Basic butter (バター)milk (牛乳) scones (スコーン) to end of step 3. roll (巻く) dough (生地) out between baking paper to a 22cm x 35cm rectangle. Spread date mixture over rectangle, leaving a 1cm border on 1 long side. Starting at opposite side to border, roll (巻く) up like a Swiss roll (巻く). cut (切る) into 12 even slices (スライス). Place (置く) 1 slice in the centre of one half of the tray. Arrange 5 slices (スライス) evenly around centre slice. Repeat with remaining slices (スライス) on other half of tray.

Follow step 5, baking for 15 to 20 minutes (分) or until (になるまで) golden and cooked through. Serve drizzled with maple syrup (メープルシロップ).

原文・詳細・リンク元
http://www.taste.com.au/recipes/22654/sticky+date+scroll+scones


Blueberry scones

Blueberry scones

材料

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

1 1/2 teaspoon (小さじ) (スプーン)s ground (粉末) cinnamon (シナモン)

1/2 cup (カップ) frozen (冷凍) blueberries (ベリー)

2 teaspoon (小さじ) (スプーン)s vanilla (バニラ) extract

手順
Make Basic butter (バター)milk (牛乳) scones (スコーン), add (加える)ing cinnamon (シナモン) to flour (小麦粉) at start of step 2. add (加える) blueberries (ベリー) at end of step 2. add (加える) vanilla (バニラ) to butter (バター)milk (牛乳) in step 3.

Follow step 4, using a 6cm fluted-edge round cut (切る)ter to make 12 scones (スコーン). Follow step 5, baking for 15 minutes (分). Serve with Whipped cream (ホイップクリーム), double thick (厚さ) cream, butter (バター) or mascarpone.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22653/blueberry+scones


Jam and cream heart scones

Jam and cream heart scones

材料

300g (2 cup (カップ)s) self-raising flour (小麦粉)

1 tbs caster sugar (砂糖)

40g chill (冷蔵)ed butter (バター), chopped

160ml (2/3 cup (カップ)) milk (牛乳)

1 tbs milk (牛乳), extra, to Brush (ハケで塗る)

Strawberry jam, to serve

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

手順
Preheat (余熱) oven (オーブン) to 200°C. Line a large (大きな) baking tray with non-stick baking paper.

Sift the flour (小麦粉) into a large (大きな) bowl (ボウル). stir (かき混ぜる) in the sugar (砂糖). add (加える) butter (バター). Use your fingertips to rub the butter (バター) into the flour (小麦粉) mixture until (になるまで) it resembles fine breadcrumbs.

Make a well in the centre. Pour in the 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) the mixture starts to hold together.

Turn the dough (生地) onto a lightly (軽く) flour (小麦粉)ed surface (表面). Use a lightly (軽く) flour (小麦粉)ed roll (巻く)ing pin to roll (巻く) out the disc until (になるまで) 1.5cm thick (厚さ). Use a 6cm heart-shaped cut (切る)ter dipped in flour (小麦粉) to cut (切る) 8 hearts from dough (生地). Transfer (移す) to the lined tray. Re-roll (巻く) remaining dough (生地). Repeat cut (切る)ting to make 4 more scones (スコーン). Transfer (移す) to the lined tray.

Brush (ハケで塗る) tops with extra milk (牛乳). bake (オーブンで焼く) for 12-15 minutes (分) or until (になるまで) golden and scones (スコーン) sound hollow when tapped. Transfer (移す) to a wire rack (金網台) to cool (冷ます). cut (切る) in half (半分に). Spread half of each scone with jam and cream. Top with remaining scone, cut (切る)-side down.

原文・詳細・リンク元
http://www.taste.com.au/recipes/22463/jam+and+cream+heart+scones


Vintage cheddar scones

Vintage cheddar 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)

Pinch (インチ。1インチ=約2.5cm) of salt (塩)

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

70g (2/3 cup (カップ)) coarse (粗い)ly grated Bega Strong & Bitey vintage cheddar

1 tbs fresh (生の) lemon (レモン) thyme (タイム) leaves

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

Quince paste, to serve

手順
Preheat (余熱) oven (オーブン) to 220°C. lightly (軽く) Brush (ハケで塗る) a baking tray with melted 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). 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. stir (かき混ぜる) in the cheddar and thyme (タイム).

add (加える) the butter (バター)milk (牛乳) and 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. Use your hands to bring the dough (生地) together in the bowl (ボウル).

Turn dough (生地) 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). Use the palm of your hand to flatten until (になるまで) about 2cm thick (厚さ). Use a round 5.5cm-diameter 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) scones (スコーン) are golden and sound hollow when tapped on top. set aside (取っておく) to cool (冷ます) slightly (軽く). Serve with quince paste.

原文・詳細・リンク元
http://www.taste.com.au/recipes/20951/vintage+cheddar+scones


Zucchini soup with bacon, cumin and cheddar scones

Zucchini soup with bacon, cumin and cheddar scones

材料

300g (2 cup (カップ)s) self-raising flour (小麦粉), sifted

1/2 tsp salt (塩)

1/4 tsp fresh (生の)ly ground (粉末) black pepper (黒コショウ)

150ml milk (牛乳)

150ml thick (厚さ)ened cream

80g (1 cup (カップ)) coarse (粗い)ly grated cheddar

2 bacon (ベーコン) rashers, rind and excess fat trimmed, finely chopped

2 shallots, ends trimmed, finely chopped

2 tsp cumin seeds

2 tbs olive oil

1kg (about 4 medium) zucchini (ズッキーニ), coarse (粗い)ly grated

2 garlic cloves, crushed

1 tbs plain flour (小麦粉)

1L (4 cup (カップ)s) chicken stock

125ml (1/2 cup (カップ)) thick (厚さ)ened cream, extra

手順
Preheat (余熱) oven (オーブン) to 200°C. Line 2 baking trays with non-stick baking paper.

combine (混ぜる) the flour (小麦粉), salt (塩) and pepper in a bowl (ボウル). add (加える) milk (牛乳), cream and half the cheddar. Mix until (になるまで) a soft dough (生地) forms. Turn onto a lightly (軽く) flour (小麦粉)ed surface (表面). Shape into a 2cm-thick (厚さ), 18cm square.

combine (混ぜる) bacon (ベーコン), shallot, half the cumin seeds and remaining cheddar in a bowl (ボウル). Press onto the dough (生地). cut (切る) into 16 squares. Place (置く) on the lined trays. bake (オーブンで焼く) for 12 minutes (分) or until (になるまで) golden.

Meanwhile, heat the oil in a saucepan over medium-high heat. add (加える) the, zucchini (ズッキーニ) and garlic and remaining cumin seeds. Season with salt (塩) and pepper. Cook, stir (かき混ぜる)ring, for 5 minutes (分).

add (加える) the flour (小麦粉) and cook, stir (かき混ぜる)ring, for 5 minutes (分) until (になるまで) the zucchini (ズッキーニ) is very soft. add (加える) the stock and bring to the boil. Reduce heat to medium and simmer for 10 minutes (分).

stir (かき混ぜる) in the extra cream. Serve with the warm (温かい) scones (スコーン).

原文・詳細・リンク元
http://www.taste.com.au/recipes/20663/zucchini+soup+with+bacon+cumin+and+cheddar+scones


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