SPICED RUM ORANGE SCONE BUTTER
A delicious spread for scones, biscuits, croissants and muffins. It has the perfect combination of mildly sweet, tangy and creamy. I primarily use it on scones--and I highly recommend the fabulous Puyallup Fair Scones recipe (which that recipe has been posted on Recipezaar). But the Spiced Rum Orange Scone Butter is rather versatile, and you'll find that it goes well with lots of different kinds of breakfast rolls and breads. The recipe quantity is a guess. We usually use it as soon as I make it, and I've never taken the time to measure it.
Provided by Northwestgal
Categories Breakfast
Time 5m
Yield 1/2 cup, 24 serving(s)
Number Of Ingredients 8
Steps:
- With an electric mixer, cream all of the ingredients together to a smooth and fluffy consistency.
- Serve on freshly baked scones, biscuits, muffins or croissants. It's also good as a topping for pancakes, crepes, and bagels.
- STORING TIP - If not using immediately, place the spiced butter in an air-tight container and store in the refrigerator for up to 2 weeks. For easier spreading, let the spiced butter reach room temperature before using.
- SUBSTITUTION - If you don't have any rum extract on hand--or you just want to try something different, try replacing the rum extract with 1-2 tablespoons Captain Morgan's Spiced Rum, Grand Marnier, Triple Sec, Cointreau or other orange liqueur.
Nutrition Facts : Calories 45.2, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 0.7, Carbohydrate 2.5, Fiber 0.1, Sugar 2.3, Protein 0.1
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