Tea with Honey and Lemon Compound Butter

By • February 18, 2013 34 Comments

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Author Notes: In my humble opinion, what's a scone without a swath of butter slathered ontop, melting into each and every crevice of flavour potential? And why not add as much flavour as possible to that butter, taking your scone to brand new heights?
My Tea with Honey and Lemon Compound Butter is perfectly paired with any sweet treat you're serving at your next tea party.
The recipe I've submitted uses classic Orange Pekoe tea, but you can easily substitute with whatever your fave is (Earl Grey would be a seriously good choice!)
For an interesting change in baked goods, substitue this compound butter for regular butter.
Pinkies Up!

Food52 Review: WHO: Thefood is a food-loving interior designer based in Canada.
WHAT: A rich, citrusy spread making brunch better, everywhere.
HOW: Just soften the butter, and then it's all about the add-ins.
WHY WE LOVE IT: So far, this lightly sweet, faintly herbal compound butter has revolutionized our morning toast. And our palms get a little sweaty when we think of what it could do to scones. In short: butter doesn't have to be boring. It should be this.
The Editors

Makes 1 pound

  • 1/2 pound unsalted butter, softened to room temperature
  • 1/2 pound salted butter, softened to room temperature
  • 1 tablespoon honey
  • 5 orange pekoe tea bags
  • 1 teaspoon lemon rind, grated
  • 1 teaspoon orange rind, grated
  • 1 teaspoon lemon juice
  1. Place three tea bags into a mug and cover with boiling water, allowing to steep to until very strong. Set aside for later.
  2. Open up the other 2 tea bags, and pour contents into the bowl of a mixer. (NOTE: If your tea is not a very find grind already, you will need to grind it down using a spice grinder, or a mortar and pestle).
  3. Add butter, honey, lemon rind, orange rind, and lemon juice to the bowl with the dry tea, and add three tablespoons of the strongly brewed tea and whip until all ingredients are well combined.
  4. Line a small bowl or container with plastic wrap, and scrape the butter into the plastic wrap. Seal container and allow to chill in the refrigerator for at least 2 hours, but overnight for best results. (NOTE: You can also make a free form log of compound butter by laying a large piece of plastic wrap onto a flat surface and spooning butter into a log shape then rolling and tightening the ends to form a tight log.)
  5. If using as a spread or in place of butter in a recipe, remove from fridge and allow to cool to room temperature prior to using. If you are serving on warm items, a "pat' of butter can be sliced from the form/log.

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