I made scones for breakfast today. Inspired by watching a Julia Child Crêpes Suzette recipe recently, I also made an orange-citrus butter for a special topping.
Orange Citrus Butter
I didn't follow a recipe at all for the butter, so most of this is just an approximation after the fact. I tasted it as I went, which is always the best way to make something yummy. Here's how I made it:
- 1 blob of softened butter (I probably had about 1/4 c)
- zest of 2 oranges (I used a microplane, so it's really fine)
- few tsp freshly squeezed lemon juice
- about a Tbsp of granulated sugar, plus same or a bit more of icing sugar
Mix all together until it forms a uniform paste. Mine was quite soft, but since it was going on warm scones, I figured it would go all melty anyhow. I'd probably use all icing sugar another time to try to make it a bit less soupy.
Scones on Sunday
You can make the butter while the scones bake, so it's really not that much of an extra effort. It was oh-so-yummy and felt very indulgent.
You can find more of my recipes in the Food section, in the tabs along the top.
Photographs and artwork by Allison Gryski. © All rights reserved.