Honey Orange Butter Recipes

CINNAMON-ORANGE HONEY BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

HONEY BUTTER

Steps:

• Cut the butter into chunks using the dough scraper.
• Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

ORANGE HONEY BUTTER

Steps:

• Blend ingredients together using fork. Store in the fridge but soften before use.

HONEY ORANGE BUTTER

Steps:

• In a bowl, combine all ingredients well. Season with salt or more honey, as desired.

BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
• In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
• For the scones:
• Preheat oven to 400 degrees F.
• In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
• Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
• Serve warm with the Orange Honey Butter.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

WHIPPED HONEY BUTTER

Steps:

• Beat butter and honey together until creamy. Serve at room temperature.

ORANGE-HONEY BUTTER

Steps:

• Blend together and store in refridgerator.

HONEY-ORANGE BUTTER

Steps:

• Mix all ingredients in a bowl or food processor, until thoroughly combined.
• Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.

HONEY ORANGE BUTTER

Steps:

• Remove butter from refrigerator and allow to soften at room temperature, about 10 minutes.
• Cream butter, honey, and orange peel in small bowl.
• Transfer to serving dish. Store in refrigerator, covered. Serve at room temperature.
• *Note: Some separation between the butter and honey will occur after setting up in the refrigerator. This honey is still yummy on warm bread!