Most of the recipes that involve using butter are over-done. It doesn’t take much heat or time to make butter separate and burn. Once that’s happened, the result is hideous.

The other detail is that it’s not smart to strain the saturated bud from the butter. While some theorize that the active ingredients migrate away from the bud, only a small percentage actually does. The end result is that by straining, you’d get about 12% of what you started with.

The ideal prep is to finely chop the bud. Some maintain that a coffee grinder works best, but this often heats the bud while shredding it. Sauté the finely chopped bud at the lowest possible heat, or just use a double boiler, but don’t let the butter separate or burn. Once done, poor the whole mess into a jar, seal it and let it cool. After that refrigerate it and use in a number of different ways. Peppermint scones are an ideal medible.

Ideally one would experiment to see how to heat butter and how it burns and separates before putting in the bud.