Black Pepper Butter
 
Yield: ½ cup
Ingredients
  • ½ cup salted butter, at room temperature
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. In a small bowl, combine butter and pepper, stirring until well blended.
  2. Transfer mixture to a pastry bag fitted with a large open-star tip (Wilton #1M), and pipe individual portions into small bowls or butter pats.
  3. Refrigerate until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cheddar-chive-scones-recipe/