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Spiced Rum Orange Scone Butter

5.0(7)

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.

by NorthwestGal·published 2007-05-30

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Breakfast

Servings

1/2 cup, 24 serving(s)

Total time

5 min

prep 5 min

Calories / serving

45 kcal

Ingredients (8)

serves

1/2 cup unsalted butterbutter
2 tablespoons orange juice concentrateorange-juice-concentrate
1 tablespoon rum extractrum-extract
1/3 cup powdered sugarsugar
1 orange, zest oforange
1 teaspoon cinnamoncinnamon
1 teaspoon gingerginger
1 teaspoon nutmegnutmeg

Instructions (4 steps)

01With an electric mixer, cream all of the ingredients together to a smooth and fluffy consistency.
02Serve on freshly baked scones, biscuits, muffins or croissants. It's also good as a topping for pancakes, crepes, and bagels.
03STORING 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.
04SUBSTITUTION - 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.

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Rich recipe — supports nutrition-aware planning.