Bake With Me LIVE! Sweet Potato Sage Scones with Vanilla Bean Maple Glaze скачать в хорошем качестве

Bake With Me LIVE! Sweet Potato Sage Scones with Vanilla Bean Maple Glaze

🍁🍠 Grab your sweater and your mixing bowl - it’s time for a little fall baking adventure! 🍠🍁 Join me LIVE as I attempt to make Sweet Potato-Sage Scones with Vanilla Bean Maple Glaze for the very first time! It’s fall baking season, and today I’m taking a risk: trying a brand-new recipe on camera! We’ll be making Sweet Potato-Sage Scones topped with a Maple Vanilla Glaze. It’s warm, buttery, and fragrant… if all goes well! This recipe combines roasted sweet potato for color and sweetness, fresh sage for a savory twist, and a maple vanilla bean glaze that ties it all together. I’ve never baked it before, so we’ll be figuring it out as we go and hoping for flaky, golden success instead of, well, kitchen chaos. 🍠 What to Expect ~ Making tender, buttery scone dough ~ Cutting and shaping scones like a pro (or trying to!) ~ Whipping up a smooth vanilla bean maple glaze ~ Cozy fall kitchen vibes, live reactions, and a few surprises along the way 🍠 Bake Along With Me! ~ You can find the full recipe below ~ Gather your ingredients and bake alongside me as we find out together whether this one’s a keeper! ~ Note: I'll be starting the stream with my sweet potato already at the mashed stage If you love fall flavors, cozy kitchen experiments, and a little bit of live baking suspense, this stream is for you. 🔔 Want more? Subscribe and hit the bell so you’ll get notified for future livestreams - pies, tarts, sweets, and more! Follow me -   / virginiaceloria   Sweet Potato-Sage Scones with Vanilla Bean Maple Glaze (adapted from Bake From Scratch: https://bakefromscratch.com/sweet-pot...) Sweet Potato Sage Scones: 500 grams (1 large) sweet potato 2 tsp olive oil 240 grams (2 cups) all-purpose flour 50 grams (¼ cup) granulated sugar 1 tablespoon baking powder ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon grated fresh nutmeg (1/4 teaspoon ground nutmeg) ¼ cup chopped fresh sage 113 grams (½ cup) cold unsalted butter, cubed 170 grams (¾ cup) plus 1 teaspoon heavy whipping cream, divided 1 large egg Sweet Potato: Preheat oven to 400°F (200°C). Peel and cut the sweet potato into roughly 1-inch cubes. Lightly coat sweet potato cubes with olive oil. Spread them in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through. They’re ready when a fork slides in easily and the edges start to brown. Cool for 5–10 minutes, then mash with a fork or potato masher until smooth. Will need around 275-300 grams of cooked, mashed sweet potato. Scones: Preheat oven to 425°F. In a large mixing bowl, place flour, sugar, baking powder, salt, cinnamon, nutmeg, and sage; stir to combine. Cut cold butter cubes into flour mixture using a pastry cutter, two knives, or a fork until small, irregular pieces remain. Stir in mashed sweet potato and 170 grams of cup heavy cream. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Shape dough into a 8” disc and cut into 8 wedges. Transfer wedges to parchment-lined baking sheet. Chill shaped scones for 30 minutes. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes. Vanilla Bean Maple Glaze: 156 grams (½ cup) maple syrup ½ vanilla bean, split lengthwise, seeds scraped and reserved 1 cup (120 grams) confectioners’ sugar In a small saucepan, combine the maple syrup with the vanilla bean and its seeds. Warm over low heat until it’s fragrant, but don’t let it boil. Remove from the heat and let it cool for a few minutes. Discard bean. Whisk in the confectioners’ sugar until smooth, then drizzle the glaze over the warm scones. MUSIC Music from #Uppbeat (free for Creators!) License code: PTN7UDZV9TFCVGKR