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