1 pound Kerrygold Irish butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
Beat butter at low speed until softened. Add the honey, cinnamon, and vanilla and beat on medium until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto plastic wrap. Roll into a log or place in small mold and refrigerate for at least 2 hours.
Spread on warm scones, dessert breads or popovers.
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