Ensure the unsalted butter is completely softened to room temperature. It should be easily spreadable but not melted.

Trim the woody ends off the garlic scapes. Finely chop the scapes until they resemble fine herbs.

In a medium bowl, combine the softened butter, chopped garlic scapes, lemon juice, kosher salt, and black pepper.

Use a rubber spatula or a wooden spoon to thoroughly mix all ingredients until the garlic scapes are evenly distributed throughout the butter.

Transfer the compound butter onto a sheet of plastic wrap or parchment paper. Roll the butter tightly into a log shape, about 1.5 inches in diameter.

Twist the ends of the plastic wrap to seal the log securely. Refrigerate for at least 2 hours, or until firm enough to slice.

Once firm, slice the butter log into 1/2-inch thick rounds for serving immediately, or store tightly wrapped in the refrigerator for up to 2 weeks or freeze for up to 3 months.