115g unsalted butter, softened
80g honey, plus extra to drizzle
¼ tsp vanilla bean extract
¼ tsp Murray River Salt Flakes, plus extra to finish
8 buttermilk scones (homemade or ready-made), to serve
1. Prepare the scones: If baking homemade buttermilk scones, preheat the oven to 200°C fan-forced (220°C conventional). Bake for approximately 12–15 minutes, or until risen and lightly golden on top. Set aside to keep warm.
2. Whip the butter: Place the softened butter in a mixing bowl and whip with an electric mixer for approximately 2 minutes, until pale, light and fluffy.
3. Add the flavour: Add the honey, vanilla bean extract and Murray River Salt Flakes. Whip until just combined and beautifully airy.
4. Prepare to serve: Spoon the whipped honey butter into a serving bowl, using the back of a spoon to create soft, billowy peaks.
5. Finish with salt: Drizzle with extra honey and finish with a scattering of Murray River Salt Flakes.
6. Serve and enjoy: Serve generously with warm buttermilk scones. Don’t be shy with the butter!
Recipe Tip: The finishing salt isn’t just decoration. Those delicate Murray River Salt Flakes cut through the richness of the butter and honey, giving every bite a little crunch and making the sweetness sing.
Absolutely! Salted honey butter can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. For the best light, fluffy texture, allow it to soften at room temperature before serving. Give it a quick whip if needed, then finish with a drizzle of honey and Murray River Salt Flakes.
While it’s delicious with warm buttermilk scones, salted honey butter is incredibly versatile. Try spreading it over freshly toasted sourdough, warm crumpets, pancakes, waffles or banana bread. The combination of sweet honey, creamy butter and delicate salt flakes makes just about anything taste better.
44 in stock
35 in stock
25 in stock
44 in stock
35 in stock
25 in stock
