Spiced Rum Orange Scone Butter

• 1/2 cup unsalted butter
• 2 tablespoons orange juice concentrate
• 1 tablespoon rum extract
• 1/3 cup powdered sugar
• 1 orange, zest of
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg

1. With an electric mixer, cream all of the ingredients together to a smooth and fluffy consistency.
2. Serve on freshly baked scones, biscuits, muffins or croissants. It's also good as a topping for pancakes, crepes, and bagels.
3. STORING TIP - If not using immediately, place the spiced butter in an air-tight container and store in the refrigerator for up to 2 weeks. For easier spreading, let the spiced butter reach room temperature before using.
4. SUBSTITUTION - If you don't have any rum extract on hand--or you just want to try something different, try replacing the rum extract with 1-2 tablespoons Captain Morgan's Spiced Rum, Grand Marnier, Triple Sec, Cointreau or other orange liqueur.

unsalted butter, orange juice concentrate, rum, powdered sugar, orange, cinnamon, ginger, nutmeg

Taken from www.food.com/recipe/spiced-rum-orange-scone-butter-231338 (may not work)