Hoffman Media


Smoked Paprika Butter(1)

Fontina, Parmesan, and Roasted Red Pepper Scones

Makes ½ cup

½ cup salted butter, at room temperature
½ teaspoon smoked paprika

• In a small bowl, combine butter and paprika, stirring until thoroughly blended. Pipe or decoratively swirl butter into a serving dish.

Make-Ahead Tip: Smoked Paprika Butter may be made a day in advance, covered, and refrigerated. Let come to room temperature before serving.

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