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スコーン（ブルーベリーとクリームチーズのスコーン）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

cake flour : 200g
強力粉 : 100g
グラニュー糖 : 30g
塩 : 1g
ベーキングパウダー : 10g
レモンの皮のすりおろし : 1個分
無塩バター : 80g
無糖ヨーグルト : 30g
Lemon juice (for the dough) : 大さじ1
全卵 : 1個
冷凍ブルーベリー : 150g
クリームチーズ : 2〜3個
粉砂糖 : 30g
Lemon juice (for icing) : 小さじ1〜

Time required

40minutes

Procedure

1) Make the dough 00:01
Combine the weak flour and strong flour in a bowl.
Place the frozen blueberries in another bowl, add 2 tablespoons of the mixed cake flour and bread flour, mix, and chill in the freezer.
Add granulated sugar to the bowl containing the cake flour and bread flour and mix.
Place the grated lemon rind in a bowl.
Dice the unsalted butter and place in a bowl and cut with a curd.
Blend with your hands.
Mix unsweetened yogurt and lemon juice (for the dough), add the whole egg and mix with a spatula.
Add the egg mixture to a bowl and mix.
Add the chilled frozen blueberries to a bowl and mix.
2) Molding 05:48
Remove dough to a cutting board.
Gather into a lump and cut out into round shapes.
3) bake 07:17
Place 2 on a baking sheet.
Sprinkle cream cheese on top.
Bake in a preheated oven at 200 degrees for 15 to 25 minutes.
4) 仕上げる 07:49
3を網の上に取り出す。
粉糖とレモン汁(アイシング用)を混ぜてスコーンにかけて完成。

Point

- To grate the lemon peel, rub one lemon with salt (not included in the recipe), wash it and grate the peel.
- Use a round mold with a diameter of 6 cm.
-Preheat the oven to 200 degrees.
-You can also use wax paper to wrap it.