{"id":206232,"title":"Orijinal Scone","modified":"2026-11-14T19:36:11+01:00","plain":"Il\u0131kken ikiye b\u00f6l\u00fcp clotted cream ve \u00e7ilek re\u00e7eliyle servis edece\u011finiz, g\u00fczelce kabarm\u0131\u015f, alt\u0131n renkli sade \u0130ngiliz scone'lar\u0131.\n\n\n\nPazar g\u00fcn\u00fc, saat d\u00f6rt, \u00e7aydanl\u0131ktan buhar y\u00fckseliyor ve tepsi f\u0131r\u0131ndan hen\u00fcz \u00e7\u0131km\u0131\u015f. Scone'u elle ikiye ay\u0131r\u0131nca h\u00e2l\u00e2 \u0131l\u0131k olan i\u00e7i yumu\u015fac\u0131k katmanlara ayr\u0131l\u0131yor, aras\u0131ndan hafif\u00e7e buhar \u00e7\u0131k\u0131yor. \n\n\n\nBir ka\u015f\u0131k \u00e7ilek re\u00e7eli, kal\u0131nca bir kat clotted cream derken tereya\u011f\u0131n\u0131n kokusu siyah \u00e7ay\u0131n kokusuna kar\u0131\u015f\u0131yor. Taba\u011fa birka\u00e7 k\u0131r\u0131nt\u0131 d\u00fc\u015f\u00fcyor, el \u00e7oktan yeniden tepsiye uzan\u0131yor.\n\n\n\n\u00c7ay saatinin bir di\u011fer klasi\u011fi, yaban mersinli muffin\n\n\n\nScone Nedir ?\n\n\n\n\u0130ngiliz scone'u, mayaland\u0131r\u0131lmadan kabartma tozuyla haz\u0131rlanan k\u00fc\u00e7\u00fck, h\u0131zl\u0131 bir ekmektir. Ekmek ile tatl\u0131 hamur i\u015fi aras\u0131nda bir yerdedir : i\u00e7i yumu\u015fak ve hafif\u00e7e ufalanan yap\u0131dad\u0131r, ama kremay\u0131 ve re\u00e7eli ta\u015f\u0131yacak kadar da sa\u011flamd\u0131r. Amerikan pankekleri gibi kabartma tozuyla kabar\u0131r ve melon pan gibi briyo\u015f t\u00fcrlerinin aksine hamuru asla yo\u011frulmaz.\n\n\n\nBu tarif, cream tea sofralar\u0131n\u0131n sade scone'unu verir : yuvarlak, y\u00fcksek, kenarlar\u0131 d\u00fcz ve az \u015fekerli. Amerikan scone'lar\u0131 ise farkl\u0131 bir tarifle haz\u0131rlan\u0131r, \u00fc\u00e7gen \u015fekillidir, daha tatl\u0131d\u0131r ve \u00e7o\u011funlukla \u00fczerleri \u015fekerli bir kaplamayla kaplan\u0131r.\n\n\n\nSacda Pi\u015fen Yass\u0131 Ekmeklerden Cream Tea Sofralar\u0131na\n\n\n\nScone'un tam olarak nereden geldi\u011fi h\u00e2l\u00e2 belirsiz. \u0130lk \u00f6rnekleri sac \u00fczerinde pi\u015firilen yass\u0131 ekmeklerdi, zamanla f\u0131r\u0131nda pi\u015firilen k\u00fc\u00e7\u00fck ekmeklere d\u00f6n\u00fc\u015ft\u00fcler. Kabartma tozu sayesinde daha \u00e7ok kabarmaya, daha g\u00f6zenekli bir i\u00e7 dokuya sahip olmaya ba\u015flad\u0131lar.\n\n\n\nYo\u011furmadan haz\u0131rlanan bir ba\u015fka hamur i\u015fi, muzlu ekmek\n\n\n\nCream tea, \u00e7ay\u0131, scone'u, re\u00e7eli ve clotted cream'i bir araya getirir ve h\u00e2l\u00e2 Devon ve Cornwall ile \u00f6zde\u015fle\u015fmi\u015ftir. Bu iki kontlukta malzemelerin s\u00fcr\u00fclme s\u0131ras\u0131 farkl\u0131d\u0131r : Devon'da \u00f6nce krema, ard\u0131ndan re\u00e7el; Cornwall'da ise \u00f6nce re\u00e7el, ard\u0131ndan krema s\u00fcr\u00fcl\u00fcr.\n\n\n\nScone'un Temel Malzemeleri\n\n\n\n\n\n\n\nTemel malzeme, \u0130ngiltere'de kullan\u0131lan kendili\u011finden kabaran un, yani kabartma tozu eklenmi\u015f undur. Bel\u00e7ika'da kabaran un, Fransa'da ise kabartma tozu eklenmi\u015f kek unu olarak sat\u0131l\u0131r. Buna 1,5 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu eklenir; T45 veya T55 un kullan\u0131l\u0131yorsa toplam 3 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu gerekir. \u00d6l\u00e7\u00fcleri mutlaka \u00f6l\u00e7\u00fc ka\u015f\u0131klar\u0131yla al\u0131n. Bunu tar\u00e7\u0131nl\u0131 rulolarda kullan\u0131lan ekmek mayas\u0131yla kar\u0131\u015ft\u0131rmamaya dikkat edin.\n\n\n\n\u0130yice so\u011futulup una parmak u\u00e7lar\u0131yla yedirilen tuzsuz tereya\u011f\u0131, i\u00e7 dokunun yumu\u015fak ve hafif\u00e7e ufalan\u0131r olmas\u0131n\u0131 sa\u011flar. Biraz limon suyuyla birka\u00e7 dakika kestirilen s\u00fct, yay\u0131k alt\u0131 s\u00fct\u00fc gibi i\u015flev g\u00f6r\u00fcr : scone'lar daha iyi kabar\u0131r ve hi\u00e7 limon tad\u0131 kalmaz. B\u00fcy\u00fck boy bir yumurta hamuru bir arada tutar, \u015feker tad\u0131 hafif kal\u0131r, vanilya ise iste\u011fe ba\u011fl\u0131d\u0131r.\n\n\n\nClotted cream, yakla\u015f\u0131k %55 ya\u011f i\u00e7eren, \u00e7ok koyu k\u0131vaml\u0131 bir kremad\u0131r. \u0130thal bir kavanoz bulamazsan\u0131z bir \u00f6l\u00e7\u00fc mascarpone ile iki \u00f6l\u00e7\u00fc \u00e7\u0131rp\u0131lm\u0131\u015f kremay\u0131 ya da e\u015fit miktarda mascarpone ile koyu k\u0131vaml\u0131 fermente kremay\u0131 kar\u0131\u015ft\u0131r\u0131n. Tek ba\u015f\u0131na \u015fekerli \u00e7\u0131rp\u0131lm\u0131\u015f krema fazla hafif kal\u0131r, onu meyveli sando dolgusu i\u00e7in saklay\u0131n.\n\n\n\nD\u00fczg\u00fcn Kabaran Scone'lar \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nHamurla m\u00fcmk\u00fcn oldu\u011funca az \u00e7al\u0131\u015f\u0131n : \u00f6nce tereya\u011f\u0131n\u0131 parmak u\u00e7lar\u0131n\u0131zla una yedirip kum gibi bir doku elde edin, ard\u0131ndan hamuru yaln\u0131zca toparlanana kadar kar\u0131\u015ft\u0131r\u0131n. Kenarlar\u0131 da dahil her yeri e\u015fit, 2,5 cm kal\u0131nl\u0131\u011f\u0131nda olacak \u015fekilde elinizle yass\u0131la\u015ft\u0131r\u0131n ve kesme kal\u0131b\u0131n\u0131 hi\u00e7 \u00e7evirmeden, d\u00fcmd\u00fcz a\u015fa\u011f\u0131 bast\u0131r\u0131n. \u00dczerine s\u00fcr\u00fclen yumurtal\u0131 kar\u0131\u015f\u0131m yaln\u0131zca \u00fcst y\u00fczeyde kalmal\u0131 : yanlara akarsa scone'lar daha az kabar\u0131r.\n\n\n\n\u00c7ay Saatinde\n\n\n\nScone'lar f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan yakla\u015f\u0131k on dakika sonra, \u0131l\u0131kken yenir. Klasik e\u015flik\u00e7isi siyah \u00e7ayd\u0131r, ama yasemin \u00e7ay\u0131 veya oolong \u00e7ay\u0131 da \u00e7ok yak\u0131\u015f\u0131r. \u00c7ay tepsisinde yanlar\u0131na Amerikan kurabiyeleri ya da Amerikan brownieleri konur; tatl\u0131ya daha d\u00fc\u015fk\u00fcn olanlar ise \u00fczerlerine ev yap\u0131m\u0131 El Mordjene s\u00fcr\u00fclebilir kremas\u0131 s\u00fcrer.\n\n\n\nMeyveli \u00e7e\u015fidi i\u00e7in, 20 dakika suda bekletilmi\u015f sultani kuru \u00fcz\u00fcmleri, tereya\u011f\u0131n\u0131 una yedirir yedirmez, s\u0131v\u0131 malzemelerden \u00f6nce ekleyin.\n\n\n\n\u00dczerine s\u00fcrmek i\u00e7in farkl\u0131 bir \u015fey mi ar\u0131yorsunuz ? Vanilyal\u0131 limon kremas\u0131\n\n\n\nScone'lar en lezzetli h\u00e2lini yap\u0131ld\u0131klar\u0131 g\u00fcn sunar. So\u011fuduktan sonra, \u00fczerlerine hi\u00e7bir \u015fey s\u00fcrmeden, hava ge\u00e7irmez bir kapta 2 g\u00fcn, dondurucuda ise 3 aya kadar saklayabilirsiniz.\n\n\n\n\n\n\tOrijinal Scone\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur400 g kabartma tozu ilaveli un ((kendili\u011finden kabaran un) veya 400 g T45 ya da T55 bu\u011fday unu)1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu, (T45 veya T55 un kullan\u0131yorsan\u0131z toplam 3 \u00e7ay ka\u015f\u0131\u011f\u0131)45 g toz \u015feker (\u00e7ok ince taneli)1 tutam tuz90 g tereya\u011f\u0131 (tuzsuz, iyice so\u011futulmu\u015f)S\u0131v\u0131 Kar\u0131\u015f\u0131m145 ml s\u00fct (tam ya\u011fl\u0131 veya yar\u0131m ya\u011fl\u0131)1 yemek ka\u015f\u0131\u011f\u0131 limon suyu (taze s\u0131k\u0131lm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 vanilya \u00f6z\u00fct\u00fc, (iste\u011fe ba\u011fl\u0131)1 b\u00fcy\u00fck boy yumurta\u00dczerine S\u00fcrmek \u0130\u00e7in1 yumurta (orta boy)Servis \u0130\u00e7in\u00c7ilek re\u00e7eliClotted cream\t\n\t\n\t\tF\u0131r\u0131n ve TepsiF\u0131r\u0131n\u0131 \u00f6nceden 220\u00b0C'ye, fanl\u0131 ayarda ise 200\u00b0C'ye \u0131s\u0131t\u0131n.Bir f\u0131r\u0131n tepsisine pi\u015firme k\u00e2\u011f\u0131d\u0131 serin.Tereya\u011f\u0131n\u0131 Una YedirmeUnu, kabartma tozunu, tuzu ve \u015fekeri geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n.Kar\u0131\u015ft\u0131r\u0131n.So\u011fuk tereya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck k\u00fcpler halinde kesin veya do\u011frudan kab\u0131n i\u00e7ine rendeleyin.Tereya\u011f\u0131n\u0131 kaba ekleyin.Tereya\u011f\u0131 tamamen una yedirilip kar\u0131\u015f\u0131m ekmek k\u0131r\u0131nt\u0131s\u0131 g\u00f6r\u00fcn\u00fcm\u00fc alana kadar tereya\u011f\u0131 ile unu parmak u\u00e7lar\u0131n\u0131zla ovalay\u0131n veya mutfak robotunu k\u0131sa aral\u0131klarla \u00e7al\u0131\u015ft\u0131rarak kar\u0131\u015ft\u0131r\u0131n.S\u0131v\u0131 Kar\u0131\u015f\u0131mS\u00fct\u00fc bir s\u00fcrahiye d\u00f6k\u00fcn.Limon suyunu ekleyin.S\u00fct kesilip p\u00fct\u00fcrl\u00fc bir g\u00f6r\u00fcn\u00fcm alana kadar bir iki dakika bekletin.B\u00fcy\u00fck boy yumurtay\u0131 ve vanilyay\u0131 ekleyin.\u0130yice kar\u0131\u015fana kadar \u00e7\u0131rp\u0131n.HamurS\u0131v\u0131 kar\u0131\u015f\u0131m\u0131 unlu kar\u0131\u015f\u0131m\u0131n bulundu\u011fu kaba d\u00f6k\u00fcn.Hamuru fazla i\u015flemeden veya yo\u011furmadan, yaln\u0131zca bir araya gelmesine yetecek kadar kar\u0131\u015ft\u0131r\u0131n.\u015eekillendirmeHamuru unlanm\u0131\u015f tezg\u00e2ha aktar\u0131n.Elinizle m\u00fcmk\u00fcn oldu\u011funca k\u0131sa s\u00fcrede bast\u0131rarak yakla\u015f\u0131k 2.5 cm kal\u0131nl\u0131\u011f\u0131nda kabaca bir dikd\u00f6rtgen haline getirin.Kenarlar dahil her yerinin e\u015fit kal\u0131nl\u0131kta olmas\u0131na dikkat edin.6.5 cm \u00e7ap\u0131nda yuvarlak bir hamur kesme kal\u0131b\u0131yla daireler kesin.Kal\u0131b\u0131 dimdik bast\u0131r\u0131n ve hi\u00e7 \u00e7evirmeden yukar\u0131 kald\u0131r\u0131n.Artan hamur par\u00e7alar\u0131n\u0131 bir araya getirip hamura m\u00fcmk\u00fcn oldu\u011funca az dokunarak yeniden ayn\u0131 kal\u0131nl\u0131kta a\u00e7\u0131n.Hamur bitene kadar daireler kesmeye devam edin.Scone'lar\u0131 tepsiye yerle\u015ftirin.Yumurta S\u00fcrme ve Pi\u015firmeOrta boy yumurtay\u0131 \u00e7\u0131rp\u0131n.\u00c7\u0131rp\u0131lm\u0131\u015f yumurtay\u0131 scone'lar\u0131n \u00fczerine s\u00fcr\u00fcn, kenarlardan a\u015fa\u011f\u0131 akmamas\u0131na dikkat edin.F\u0131r\u0131na verip 12 ila 14 dakika pi\u015firin.Pi\u015fip pi\u015fmediklerini kontrol edin: scone'lar iyice kabarm\u0131\u015f, alt\u0131 ve \u00fcst\u00fc alt\u0131n rengini alm\u0131\u015f olmal\u0131; altlar\u0131na hafif\u00e7e vurdu\u011funuzda i\u00e7i bo\u015fmu\u015f gibi bir ses gelmelidir.Scone'lar\u0131 tel \u0131zgara \u00fczerinde so\u011fumaya b\u0131rak\u0131n.ServisScone'lar\u0131 elinizle veya b\u0131\u00e7akla ortadan ikiye a\u00e7\u0131n.\u00c7ilek re\u00e7eli ve clotted cream s\u00fcr\u00fcn.Tercihen f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan yakla\u015f\u0131k on dakika sonra, \u0131l\u0131kken servis edin.\t\n\t\n\t\tBunlar Britanya'da cream tea ikram\u0131n\u0131n bir par\u00e7as\u0131 olan, yuvarlak ve y\u00fcksek, clotted cream ve \u00e7ilek re\u00e7eliyle servis edilen scone'lard\u0131r. \u00dc\u00e7gen bi\u00e7imli, \u00e7ok \u015fekerli, \u015feker kaplamal\u0131 veya damla \u00e7ikolatal\u0131 scone'lar ise Amerikan versiyonudur ve farkl\u0131 bir tariftir.\nUn: Britanya'daki kendili\u011finden kabaran un, i\u00e7ine \u00f6nceden kabartma tozu kat\u0131lm\u0131\u015f undur. Bel\u00e7ika'da kabaran un, Fransa'da ise kabartma tozu ilaveli kek unu olarak sat\u0131l\u0131r. Normal un kullan\u0131yorsan\u0131z (Fransa'da T45 veya T55, Almanya'da Tip 405), toplam kabartma tozu miktar\u0131n\u0131 1.5 yerine 3 \u00e7ay ka\u015f\u0131\u011f\u0131 olarak ayarlay\u0131n. Kabartma tozunu standart \u00f6l\u00e7\u00fc ka\u015f\u0131klar\u0131yla \u00f6l\u00e7\u00fcn ve son kullanma tarihinin ge\u00e7medi\u011fini kontrol edin: \u00e7ok beklemi\u015f kabartma tozu veya un, scone'lar\u0131 art\u0131k kabartmaz.\nLimon suyu s\u00fct\u00fc kestirerek bir t\u00fcr yay\u0131k alt\u0131 s\u00fct\u00fcne d\u00f6n\u00fc\u015ft\u00fcr\u00fcr: scone'lar daha iyi kabar\u0131r ve limon tad\u0131 almadan daha yumu\u015fak bir i\u00e7 dokuya sahip olur.\nD\u00fczg\u00fcn kabarmalar\u0131n\u0131n s\u0131rr\u0131: hamur yeterince kal\u0131n (scone'lar san\u0131ld\u0131\u011f\u0131 kadar \u00e7ok kabarmad\u0131\u011f\u0131ndan yakla\u015f\u0131k 2.5 cm), her yeri e\u015fit kal\u0131nl\u0131kta olmal\u0131 ve kal\u0131p \u00e7evrilmeden kesilmelidir. Kal\u0131b\u0131 \u00e7evirmek kenarlar\u0131 birbirine yap\u0131\u015ft\u0131r\u0131r ve scone'lar\u0131n e\u011fri kabarmas\u0131na neden olur; hamurun bir kenar\u0131n\u0131n daha ince olmas\u0131 da ayn\u0131 sonucu do\u011furur. Kenarlardan akan yumurta kabarmay\u0131 engeller. 2.5 cm kal\u0131nl\u0131\u011f\u0131ndaki hamur, 2 cm kal\u0131nl\u0131\u011f\u0131ndakinden daha iyi kabar\u0131r: bu tarifte bu nedenle bu kal\u0131nl\u0131k tercih edilmi\u015ftir.\nKuru ve sert scone'lar: hamur fazla i\u015flenmi\u015f, yo\u011frulmu\u015f, \u00e7ok kez yeniden a\u00e7\u0131lm\u0131\u015f veya s\u0131v\u0131s\u0131 az gelmi\u015f olabilir. Scone say\u0131s\u0131 kal\u0131ba ve hamurun kal\u0131nl\u0131\u011f\u0131na ba\u011fl\u0131d\u0131r: 6.5 cm'lik kal\u0131pla yakla\u015f\u0131k 8 adet \u00e7\u0131kar.\nKesti\u011finiz hamurlar\u0131 pi\u015firmeden \u00f6nce 30 dakika buzdolab\u0131nda bekletebilirsiniz, ancak bu, sonu\u00e7ta pek bir fark yaratmaz.\n\u00dczerine yumurta s\u00fcrmek alt\u0131n rengi ve parlak bir y\u00fczey sa\u011flar; s\u00fct de kullan\u0131labilir, ancak y\u00fczeyi daha az parlak olur. Bu se\u00e7im lezzeti etkilemez.\nMeyveli scone, klasik bir alternatif: 100 g sultani kuru \u00fcz\u00fcm\u00fc veya kar\u0131\u015f\u0131k kuru meyveyi yanmamalar\u0131 i\u00e7in 100 ml suda 20 dakika bekletin, ard\u0131ndan s\u00fcz\u00fcn. Tereya\u011f\u0131n\u0131 una yedirdikten hemen sonra, s\u0131v\u0131 kar\u0131\u015f\u0131m\u0131 eklemeden \u00f6nce un ve tereya\u011f\u0131 kar\u0131\u015f\u0131m\u0131na kat\u0131n. Yakla\u015f\u0131k 10 scone elde edilir; 12 ila 15 dakika pi\u015firin.\n\u00d6nce krema m\u0131, re\u00e7el mi: Devon'da \u00f6nce clotted cream, sonra re\u00e7el s\u00fcr\u00fcl\u00fcr; Cornwall'da ise \u00f6nce re\u00e7el, sonra krema.\nClotted cream, \u00e7ok ya\u011fl\u0131 inek s\u00fct\u00fcn\u00fcn y\u00fczeyinde alt\u0131n rengi bir tabaka olu\u015fana kadar yava\u015f\u00e7a \u0131s\u0131t\u0131lmas\u0131yla elde edilen, \u00e7ok koyu k\u0131vaml\u0131 bir kremad\u0131r (yakla\u015f\u0131k %55 ya\u011f i\u00e7erir). Bazen kavanozda ithal clotted cream bulabilirsiniz. Bulamazsan\u0131z, oda s\u0131cakl\u0131\u011f\u0131ndaki 1 \u00f6l\u00e7\u00fc mascarpone'yi, yumu\u015fak tepeler olu\u015fturana kadar \u00e7\u0131rp\u0131lm\u0131\u015f 2 \u00f6l\u00e7\u00fc tam ya\u011fl\u0131 kremaya nazik\u00e7e yedirin veya e\u015fit miktarda mascarpone ile koyu k\u0131vaml\u0131 fermente kremay\u0131 kar\u0131\u015ft\u0131r\u0131n. Tek ba\u015f\u0131na \u00e7\u0131rp\u0131lm\u0131\u015f krema fazla hafif kal\u0131r.\nSaklama: scone'lar en lezzetli olduklar\u0131 g\u00fcn, yap\u0131ld\u0131klar\u0131 g\u00fcnd\u00fcr. So\u011fuduktan sonra hava ge\u00e7irmez bir kapta 2 g\u00fcn saklanabilirler. Dondurucu po\u015fetinde, hava ge\u00e7irmez bir kapta veya stre\u00e7 filme iyice sar\u0131lm\u0131\u015f olarak 3 aya kadar dondurulabilirler.\n\t\n\t\n\t\tDessertBritannique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=206232"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206232\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/205803"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=206232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=206232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=206232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}