VANILLA CHAI BREAD

PUMPKIN SCONE / CHAI BUTTERCREAM (GLUTEN FREE)

PUMPKIN SCONE CHAI BUTTERCREAM

recipe yield: prep time: max hold time:

12 large scones 10 minutes 1 day fresh, 3 weeks frozen

YOU WILL NEED

6 cups Gluten-Free Harvest Scone Mix 2 cups canned pumpkin puree Topping: Chai Buttercream- see attached recipe

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* 6. Once cool, pipe the top with a generous helping of Chai Buttercream.

recipe yield: prep time: max hold time:

Enough for 24 scones 10 minutes 30 days, room temp

YOU WILL NEED

2 sticks unsalted butter, room temp 4 cups powdered sugar 1/4 cup Firepot Masala Chai concentrate

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.