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–+ servings
Raspberry butter in a small dish with a spreader.
Print Recipe
5 from 1 vote

Tea Time Raspberry Butter

Fruity and creamy, this makes a perfect addition to tea time scones
Prep Time7 minutes
Total Time7 minutes
Course: Condiments
Cuisine: American
Servings: 12 Tbsps
Calories: 92kcal
Author: Carolyn Hetke

Equipment

  • blender

Ingredients

  • 8 Tbsps butter room temperature
  • 4 Tbsps honey
  • 3 oz fresh raspberries or 2-3 Tbsps raspberry jam or jelly See Note 1

Instructions

  • Whip butter and honey until well mixed. Transfer mixture to a high speed blender, add raspberries and blend incorporated. If using fresh raspberries mixture will be slightly textured, not the consistency of butter.
  • Refrigerate til ready to serve.
  • Mixture will keep well a couple of days, sealed in the fridge. Raspberry butter can also be frozen and defrosted when ready to use.

Notes

Note 1:  If you don't have a high speed  blender that will pulverize fresh raspberry seeds consider using seedless jam or jelly to flavour to taste.
Nutrition is per tablespoon.

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 17mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg