So obviously I stated I like easy recipes, easy and delicious. This one is pretty much the epitome of easy and delicious. Before making my scones, I went on a hunt (telephone hunt) to see if I could find clotted cream in Dubai. I failed, I couldn’t find it! What was I supposed to eat with the scones that I so desperately wanted to make??
I had the fig and onion chutney, but I needed something else – something more savory that would melt wonderfully on a fresh out of the oven scone. So I thought of butter, but something more interesting than just plain old butter (still delicious though..) I had rosemary on the mind, so with that I decided to make some garlic and rosemary butter.
Rosemary reminds me of this yummy brunch item I had recently in NYC at Sotto 13 (go for brunch there!) – focaccia french toast, with brown butter and rosemary (and a berry compote, with maple syrup – yes, I am drooling now!) I hadn’t had rosemary in food in a long time before that, and now I want to put it in everything. Hence the rosemary on the mind.
And so what did I need – rosemary, garlic, and slightly salted butter. What did I do with it? Exactly this:
Chopped up one clove of garlic and a few sprigs of rosemary.
Took half a stick of slightly salted butter (left it be at room temperature) and took maybe a quarter of that and melted it in a pan with the garlic and rosemary.
It smells amazing. I can’t smell it now (I’m writing after making it), but I can imagine it – and I would make a candle from this smell. Is that weird? Maybe a little. Okay, so no candles, just the butter.
Mix the melted butter with the room temperature butter and left it in the fridge.
I didn’t leave it in the fridge for long, my scones were done and I wanted to eat them. So ten minutes later, I was in garlic rosemary butter scone heaven. I may have to make a pound of this next time.