Rosemary-Honey Butter

Rosemary-Honey Butter

This delectable Rosemary-Honey Butter is pictured with Gluten-free Bacon-Butternut Scones in the September/October 2019 issue of TeaTime. Get the complementary scone recipe by picking up a copy of the issue on newsstands or in our online shop on August 6, 2019. 

Rosemary-Honey Butter
Makes 1 cup
  • 1 cup unsalted butter, softened
  • 3 tablespoons honey
  • 1 teaspoon dried rosemary
  • ¼ teaspoon salt
  1. In a medium bowl, beat together butter, honey, rosemary, and salt with a mixer at medium speed until combined. Refrigerate for 15 minutes.
  2. Spoon butter mixture onto a sheet of parchment paper. Using parchment, roll butter into a log. Refrigerate for at least 2 hours.
  3. To serve, unwrap butter, and cut into ¼-inch-thick slices using a warm, sharp knife.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today! 


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