Rustic And Fragrant Wholewheat Black Sesame Seed Scones Recipe by cookpad.japan
Healthy, Crispy Whole Wheat Scones Healthy, Crispy Whole Wheat Scones There's no butter or margarine in the house! But I want to eat scones. It was under such circumstances that I came up with this recipe. I created these rather nutritious scones with olive oil and whole wheat. This recipe is so easy, there's really nothing to it, but the key is to not knead it too much! If you do, it may not rise, so be careful. Recipe by Inasaya cookpad.japan Rustic Scones Made with Canola Oil Rustic Scones Made with Canola Oil I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe. This recipe makes a low-sugar, mildly sweet scone (since I generally eat them with jam or a sandwich spread), so add more sugar to taste. I use Caspian Sea yogurt. You can use your choice of vegetable oil, or shortening (melted) in place of the canola oil. Recipe by Jinpiyo cookpad.japan Delicious Macrobiotic Scones Delicious Macrobiotic Scones When I was breast feeding, I was desperate for sweets… But I had to cut out butter and refined sugar because I used to get mastitis often. Then I thought that the macrobiotic sweets should be ok, so I made my favorite scones. Enjoy the lovely flavor of the flour and the sweetness of dried fruits and nuts. When you want to reduce the sweetness, use soy milk instead of apple juice. If you want to make them sweet and rich, combine apple juice and soy milk with your desired ratio to make up 80 ml in total. Add any nuts or fruits you like, and as much as you want. I add a generous amount of both. Recipe by *porin* cookpad.japan Macrobiotic Maple & Nut Scones Macrobiotic Maple & Nut Scones I created a scone recipe that's macrobiotic! I made it into Mickey's face which my child loves. As for how I did it, the cutter is sold at the place where Mickey lives. This is a pretty sweet dish. Please try eating it topped with a bit of maple syrup. Recipe by katsucov cookpad.japan Fragrant Soy Milk & Rye Flour Scones Fragrant Soy Milk & Rye Flour Scones I made my favourite finger scones with soy milk. If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them. These are ideal if you want a relaxing treat to enjoy during tea time. These are basic, plain scones. They're very easy to burn so please pay due care. They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream. Recipe by piyoppy cookpad.japan Easy! Macrobiotic-Style Whole Wheat Scones Easy! Macrobiotic-Style Whole Wheat Scones I wanted to make a nice, healthy snack while breastfeeding, so I came up with this recipe. I used aluminium-free baking powder. Wrap with aluminium foil and put in a Ziploc bag, then you can keep them in the freezer for 1 week. Keep them in the aluminium foil and put them in the oven (or a toaster oven) for 15-20 minutes. They will be just as delicious as freshly baked ones. Recipe by nyanpyo cookpad.japan Butter-free Sweet Potato and Sesame Scone Butter-free Sweet Potato and Sesame Scone I've made various versions of scones based on nokko.t san's recipe "Flaky Scones Made Easy with Cooking Oil".This time I just happened to receive a lot of sweet potatoes, so I thought I'd like to try a sweet potato version of the scone. It was a big success! - You can use either olive oil or vegetable oil. I've used half and half mixtures as well. - Oh no! I put the flour in without sifting. It'll be OK if you just mix everything in evenly in step 4. - When spreading out the dough you can use a rolling pin but spreading it with your hands works as well. - These scones are moderately sweet. Recipe by Kaeha cookpad.japan Mixed Herbs & Seeds Scones Mixed Herbs & Seeds Scones This is a variation of my "Basic Scones,". I recently picked some herbs so I combined them with my favourite seeds and made these scones. They're packed full of my favourite things. Due to the use of vegetable oil and leaving these scones to sit in a warm place, they'll turn out moist, fluffy, and soft. If you're using dried herbs, use 2-3 teaspoons instead. If the scones start to burn on top, cover them with aluminium foil. You can eat these scones the day after making them by heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Healthy, Crispy Whole Wheat Scones Healthy, Crispy Whole Wheat Scones There's no butter or margarine in the house! But I want to eat scones. It was under such circumstances that I came up with this recipe. I created these rather nutritious scones with olive oil and whole wheat. This recipe is so easy, there's really nothing to it, but the key is to not knead it too much! If you do, it may not rise, so be careful. Recipe by Inasaya cookpad.japan Healthy, Crispy Whole Wheat Scones Healthy, Crispy Whole Wheat Scones There's no butter or margarine in the house! But I want to eat scones. It was under such circumstances that I came up with this recipe. I created these rather nutritious scones with olive oil and whole wheat. This recipe is so easy, there's really nothing to it, but the key is to not knead it too much! If you do, it may not rise, so be careful. Recipe by Inasaya cookpad.japan Rustic Scones Made with Canola Oil Rustic Scones Made with Canola Oil I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe. This recipe makes a low-sugar, mildly sweet scone (since I generally eat them with jam or a sandwich spread), so add more sugar to taste. I use Caspian Sea yogurt. You can use your choice of vegetable oil, or shortening (melted) in place of the canola oil. Recipe by Jinpiyo cookpad.japan Rustic Scones Made with Canola Oil Rustic Scones Made with Canola Oil I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe. This recipe makes a low-sugar, mildly sweet scone (since I generally eat them with jam or a sandwich spread), so add more sugar to taste. I use Caspian Sea yogurt. You can use your choice of vegetable oil, or shortening (melted) in place of the canola oil. Recipe by Jinpiyo cookpad.japan Delicious Macrobiotic Scones Delicious Macrobiotic Scones When I was breast feeding, I was desperate for sweets… But I had to cut out butter and refined sugar because I used to get mastitis often. Then I thought that the macrobiotic sweets should be ok, so I made my favorite scones. Enjoy the lovely flavor of the flour and the sweetness of dried fruits and nuts. When you want to reduce the sweetness, use soy milk instead of apple juice. If you want to make them sweet and rich, combine apple juice and soy milk with your desired ratio to make up 80 ml in total. Add any nuts or fruits you like, and as much as you want. I add a generous amount of both. Recipe by *porin* cookpad.japan Delicious Macrobiotic Scones Delicious Macrobiotic Scones When I was breast feeding, I was desperate for sweets… But I had to cut out butter and refined sugar because I used to get mastitis often. Then I thought that the macrobiotic sweets should be ok, so I made my favorite scones. Enjoy the lovely flavor of the flour and the sweetness of dried fruits and nuts. When you want to reduce the sweetness, use soy milk instead of apple juice. If you want to make them sweet and rich, combine apple juice and soy milk with your desired ratio to make up 80 ml in total. Add any nuts or fruits you like, and as much as you want. I add a generous amount of both. Recipe by *porin* cookpad.japan Macrobiotic Maple & Nut Scones Macrobiotic Maple & Nut Scones I created a scone recipe that's macrobiotic! I made it into Mickey's face which my child loves. As for how I did it, the cutter is sold at the place where Mickey lives. This is a pretty sweet dish. Please try eating it topped with a bit of maple syrup. Recipe by katsucov cookpad.japan Macrobiotic Maple & Nut Scones Macrobiotic Maple & Nut Scones I created a scone recipe that's macrobiotic! I made it into Mickey's face which my child loves. As for how I did it, the cutter is sold at the place where Mickey lives. This is a pretty sweet dish. Please try eating it topped with a bit of maple syrup. Recipe by katsucov cookpad.japan Fragrant Soy Milk & Rye Flour Scones Fragrant Soy Milk & Rye Flour Scones I made my favourite finger scones with soy milk. If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them. These are ideal if you want a relaxing treat to enjoy during tea time. These are basic, plain scones. They're very easy to burn so please pay due care. They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream. Recipe by piyoppy cookpad.japan Fragrant Soy Milk & Rye Flour Scones Fragrant Soy Milk & Rye Flour Scones I made my favourite finger scones with soy milk. If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them. These are ideal if you want a relaxing treat to enjoy during tea time. These are basic, plain scones. They're very easy to burn so please pay due care. They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream. Recipe by piyoppy cookpad.japan Easy! Macrobiotic-Style Whole Wheat Scones Easy! Macrobiotic-Style Whole Wheat Scones I wanted to make a nice, healthy snack while breastfeeding, so I came up with this recipe. I used aluminium-free baking powder. Wrap with aluminium foil and put in a Ziploc bag, then you can keep them in the freezer for 1 week. Keep them in the aluminium foil and put them in the oven (or a toaster oven) for 15-20 minutes. They will be just as delicious as freshly baked ones. Recipe by nyanpyo cookpad.japan Easy! Macrobiotic-Style Whole Wheat Scones Easy! Macrobiotic-Style Whole Wheat Scones I wanted to make a nice, healthy snack while breastfeeding, so I came up with this recipe. I used aluminium-free baking powder. Wrap with aluminium foil and put in a Ziploc bag, then you can keep them in the freezer for 1 week. Keep them in the aluminium foil and put them in the oven (or a toaster oven) for 15-20 minutes. They will be just as delicious as freshly baked ones. Recipe by nyanpyo cookpad.japan Butter-free Sweet Potato and Sesame Scone Butter-free Sweet Potato and Sesame Scone I've made various versions of scones based on nokko.t san's recipe "Flaky Scones Made Easy with Cooking Oil".This time I just happened to receive a lot of sweet potatoes, so I thought I'd like to try a sweet potato version of the scone. It was a big success! - You can use either olive oil or vegetable oil. I've used half and half mixtures as well. - Oh no! I put the flour in without sifting. It'll be OK if you just mix everything in evenly in step 4. - When spreading out the dough you can use a rolling pin but spreading it with your hands works as well. - These scones are moderately sweet. Recipe by Kaeha cookpad.japan Butter-free Sweet Potato and Sesame Scone Butter-free Sweet Potato and Sesame Scone I've made various versions of scones based on nokko.t san's recipe "Flaky Scones Made Easy with Cooking Oil".This time I just happened to receive a lot of sweet potatoes, so I thought I'd like to try a sweet potato version of the scone. It was a big success! - You can use either olive oil or vegetable oil. I've used half and half mixtures as well. - Oh no! I put the flour in without sifting. It'll be OK if you just mix everything in evenly in step 4. - When spreading out the dough you can use a rolling pin but spreading it with your hands works as well. - These scones are moderately sweet. Recipe by Kaeha cookpad.japan Mixed Herbs & Seeds Scones Mixed Herbs & Seeds Scones This is a variation of my "Basic Scones,". I recently picked some herbs so I combined them with my favourite seeds and made these scones. They're packed full of my favourite things. Due to the use of vegetable oil and leaving these scones to sit in a warm place, they'll turn out moist, fluffy, and soft. If you're using dried herbs, use 2-3 teaspoons instead. If the scones start to burn on top, cover them with aluminium foil. You can eat these scones the day after making them by heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Mixed Herbs & Seeds Scones Mixed Herbs & Seeds Scones This is a variation of my "Basic Scones,". I recently picked some herbs so I combined them with my favourite seeds and made these scones. They're packed full of my favourite things. Due to the use of vegetable oil and leaving these scones to sit in a warm place, they'll turn out moist, fluffy, and soft. If you're using dried herbs, use 2-3 teaspoons instead. If the scones start to burn on top, cover them with aluminium foil. You can eat these scones the day after making them by heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan