PUMPKIN SCONE / CHAI BUTTERCREAM (GLUTEN FR EE)
PUMPKIN SCONE
CHAI BUTTERCREAM
recipe yield: 12 large scones prep time: 10 minutes max hold time: 1 day fresh, 3 weeks frozen
recipe yield: Enough for 24 scones prep time: 10 minutes max hold time: 30 days, room temp
YOU WILL NEED
YOU WILL NEED
6 cups Gluten-Free Harvest Scone Mix
2 sticks unsalted butter, room temp
2 cups canned pumpkin puree
4 cups powdered sugar
Topping: Chai Buttercream- see attached recipe
1/4 cup Firepot Masala Chai concentrate
TO MAKE 1. Measure scone mix into a large metal bowl. Toss to mix. 2. Add in pumpkin puree and mix by hand until incorporated. Dough will be wetter than usual scones. 3. Spray baking sheet with cooking spray or line with parchment paper. 4. Scoop with serving spoon in 2in balls and drop onto baking sheet. 5. Bake at 300 degrees for 20-25 minutes, or until golden brown on the outside, but cooked inside. Rotate halfway through baking.
*These cook slightly faster than regular scones*
TO MAKE 1. Place the softened butter into the mixer bowl and whip using the paddle attachment. 2. Slowly add in the powdered sugar, followed by 1/2 the chai liquid. 3. Once incorporated, keep adding in chai little by little until the proper consistency is reached. (You may not use all the liquid! Stiffer icing will stay on the scone better.) 4. Continue to whip 3-5 minutes to incorporate air for fluffiness. 5. Transfer to a lidded container, label & store at room temp.
6. Once cool, pipe the top with a generous helping of Chai Buttercream. CHAI RECIPE GUIDE
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