Monday, November 12, 2012

The Butchart Gardens’ Currant Scones

I was 12 years old when I first saw Canada’s privately owned Butchart Gardens: I have never forgotten their breathtaking beauty. Carved from an old limestone quarry, their 55 acres (22 hectares) rank among the world’s finest gardens. Planned and planted more than a century ago, the gardens hold a place on Canada’s register of National Historic Sites. 

These are the delicious Currant Scones the gardens once served. Regrettably, they’re no longer on the menu - but you can easily make them yourself.

The Butchart Gardens Currant Scones:

1-½ c. all-purpose flour
¼ c. granulated sugar
½ tsp. baking soda
½ tsp. cream of tartar
⅛ tsp. salt
¼ c. cold shortening
⅓ c. plumped currants (see Note)
½ c. milk
1 tsp. cider vinegar

Preheat oven to 350 deg. F. Sift dry ingredients to combine and and set aside. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a “well” in dry ingredients. Stir in currants. Combine milk and vinegar, quickly adding to dry ingredients and mixing with a fork. Gather pastry into a ball, patting and rolling into a ½-in. thick circle on floured surface. Slice into 8 triangular pieces or into 2-in. diameter circles with a biscuit cutter. Bake 20-to-25 min. until pale golden brown. Serve warm, with butter. Yields 8 or 9 pieces.

Note: See Index for How to Plump Raisins and Currants.


  1. butchart gardens candied ginger scones recipe???? I was just there last weekend and must find this you have it?

    1. Unfortunately, I don't! Try substituting chunked, candied ginger for the currants in this recipe. Unfortunately, not having tasted the scone you had, I can't offer a better suggestion. To make your ginger scones extra-special, top them with Butterscotch Glaze with a pinch of added ginger powder. You'll find the recipe in the Index under Glazes.

  2. Here is the 2013 Ginger Scone recipe, it is 1/2 way down the page.

    1. I was excited to receive this comment and this recipe! I've given your note the prominence it deserves in my blog of Friday, Jan. 16, 2015. Thanks so much for following up: I can hardly wait to make this recipe!


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