Prep Time
5 min
Yields
8 servings
This yummy fruit infused butter is perfect with a scone for tea or brunch!
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ingredients
1
cup fresh raspberries (250 mL)
¾
cup unsalted butter (175 mL)
3
Tbsp icing sugar (50 mL)
pinch salt
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directions
Step 1
Put fresh raspberries in the bowl of a food processor.
Step 2
Pulse to purée, about 30 seconds.
Step 3
Push raspberry pulp through a strainer (not too fine) into a bowl, scraping underside of strainer to collect pulp. Discard seeds and reserve pulp.
Step 4
Place butter in bowl of processor, pulse until smooth, about 30 seconds.
Step 5
With machine running, drizzle pulp through feed tube. Add icing sugar and pulse just until butter comes together, about 15 seconds.
Step 6
Transfer to bowl and chill until ready to use.
Step 7
Serve with warm lemon scones.