- 1/2 pound unsalted butter, softened to room temperature
- 1/2 pound salted butter, softened to room temperature
- 1 tablespoon honey
- 5 Cardamom teabags
- 1 teaspoon lemon rind, grated
- 1 teaspoon orange rind, grated
- 1 teaspoon lemon juice
Afternoon tea just wouldn't be complete without a scone. But rather than using clotted cream or butter, why not try something more flavourful? Here is a wonderful recipe for a compound butter that uses tea for a unique taste. We'd recommend any of our black teas, including our fruit teas, so feel free to try your own creation and let us know the results! Recipe courtesy of TheFood.
Check out her blog for more fun and delicious kitchen creations: http://www.thefood-online.com/
Place three teabags into a mug and cover with boiling water, allowing to steep to until very strong. Set aside for later. Open up the other 2 teabags, 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). 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. 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.) 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.