Scone Butters

These fruit butters don't have to be used just for scones. Try them on toast, muffins, croissants, waffles and pancakes.

Orange Butter

6 ounces butter, at room temperature
3 teaspoons grated orange zest
7 ounces confectioners' sugar, sifted

For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. Serve at room temperature.

Raspberry Butter

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup good raspberry preserves
1/8 teaspoon kosher salt

Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.