Spiced Rum Orange Scone Butter

Submitted by NorthwestGal

"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."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 0.5 cup
• Serves: 24

ingredients

• 118.29 ml unsalted butter
• 29.58 ml orange juice concentrate
• 14.79 ml rum extract
• 78.78 ml powdered sugar
• 1 orange, zest of
• 4.92 ml cinnamon
• 4.92 ml ginger
• 4.92 ml nutmeg

directions

1. With an electric mixer, cream all of the ingredients together to a smooth and fluffy consistency.
2. Serve on freshly baked scones, biscuits, muffins or croissants. It's also good as a topping for pancakes, crepes, and bagels.
3. 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.
4. 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.

Reviews

[twissis]

Made for ZWT6 because DH & I are hosting a family brunch the dy after the British part of the Tour ends & I needed some tasty + easily made-ahead recipes for it. Altho essentially made as written, I did opt to use brandy instead of rum extract & it was excellent. Like another recipe, it awaits my guests tomorrow as an optional topping for bagels & its versatility makes me foresee many uses. Thx for posting this recipe for us.

 

[Muffin Goddess]

Yum! This was perfect with Recipe#429796! I didn't have any oj concentrate, so I used fresh oj instead. Unfortunately, I think this added a bit more liquid than was needed (because the juice is watery, not thick like the concentrate), so I added some additional powdered sugar and a little extra cinnamon to try and absorb some of the liquid. I think I actually needed more powdered sugar to soak it all up, but I was afraid that I'd end up with frosting instead of flavored butter if I kept adding sugar, lol. Because it was a little too wet, it didn't really get very fluffy like whipped butter. It wasn't the cutest flavored butter I've ever made (my bad, not the recipe's), but it tasted wonderful no matter what it looked like. I think I could've eaten this stuff with a spoon, the heck with spreading it on something, LOL! Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Great Britain

 

[bluemoon downunder]

What a fabulously delicious and versatile recipe. We enjoyed it so much that we spread it in generous lashings so there's no way it would have served 24! Simple solution if you lack restraint: double the recipe! Though it's so quick and easy to make that you can readily whip up some more if the first lot just vanishes super-fast! Thank you for another super recipe, NorthwestGal!

 

[Sydney Mike]

Made this recipe as a trial run up to the up-coming winter holidays & was very, very impressed! All of it was used as a spread for a hearty & nutty, whole wheat bread that we like, & when I paired it with some wonderful gooseberry preserves that I recently found ~ OUTSTANDING! Before the end of the year I'll be making a lot of pumpkin bread (& cranberry bread, & . . . ) & fully expect the flavor of this butter to fit nicely there, as well! [Tagged, made & reviewed in Please Review My Recipe]

 

[momaphet]

I wasn't sure that I would like this but found is was a nice compliment to my Recipe #231929. I used dark rum and fresh orange juice. to make up for not using concentrate a added a little extra zest for more flavor and extra powdered sugar for the sweetness. The spice balance is just right. I look forward to trying this with other foods. Reviewed for Please Review My Recipe Tag May 09.