{ Garlic Scape Butter }

Mmmm, fresh whipped garlic butter made from scratch… Can your taste buds say ‘yes please’ any louder? Mine sure can’t. Made with just a few simple ingredients, a little time, and a blender, this recipe makes a savoury butter log that looks and smells as good as it tastes!

This one, made with those early summer garlic scapes (which our garden is teeming with right about now), can be used to spread on all the delicious things you can think of:

  • Garlic bread
  • Roasted potatoes
  • Roasted Vegetables
  • Fish
  • Chicken
  • Steak

Thank you Jessica Musslewhite of MUSHROOMS & THYME blog for the creation of this mouthwatering recipe for all us fresh flavour lovers. And as our own garden goodness continues to head from our farm to local tables, we couldn’t be more happy to share this with you!

Garlic Scape Butter

Servings: 1 Butter log


  • 250 mL high quality heavy cream or whipping cream (35% M.F. or higher)
  • 1/2 tsp salt
  • 2-3 garlic scapes, trimmed and chopped fine or pulsed with a food processor
  • Zest from half a lemon


  • Pour the cream into the bowl of a stand mixer, food processor or blender. Whip the cream at a medium/high speed until the cream thickens and starts to separate into butter and buttermilk. This should take 3-5 minutes. Drain the buttermilk and save for recipes that call for buttermilk.
  • Add ½ cup of cold water to the butter remaining and mix again. Pour off any water. Continue to add fresh water and mixing until the water becomes clear. Drain any remaining excess water off the butter using a rubber spatula or cheesecloth to squeeze out the water.
  • Return butter to the mixer. Add the salt and garlic scapes. Mix until incorporated. Using wax paper, roll butter into logs. Store in the fridge for up to 2 weeks, or in the freezer for 2-3 months.

Serving Ideas:

  • Garlic scape butter goes great on just about everything! Garlic bread, roasted potatoes, roasted vegetables, fish, chicken, steak...