Homemade Pancake Syrup and Utah Scones

October 5, 2011

Fresh, hot, crispy fried bread slathered in butter and drizzled with homemade syrup was one of my favorite breakfasts growing up. In Utah we call them scones, but it seems every culture has some version of fried bread whether it’s Navajo Fry Bread, Sopaipillas, or Beaver Tails.

Utah Scones are made from yeast bread dough and are much different from the more biscuit like scones familiar to most outside of Utah. Mom made our scones with frozen Rhodes bread dough. Most Utahns like to eat their scones with honey butter, but mom always served them with butter and hot homemade pancake syrup.

Mom always made our pancake syrup. She would have said “egads” if she knew how much real maple syrup costs now. As a single mom of six kids she often worked two jobs to get by and money was tight.

Although, I don’t know if she made syrup because it was cheaper or because it tastes so much better. Did her mom make scones and homemade syrup for her, or maybe her sweet grandma who lived with her growing up made scones and syrup for the family. I have so many questions that now that she’s gone I wish I would have asked her.

I also make pancake syrup for my family. My kids hate store bought pancake syrup and even though we do have pure maple syrup in the pantry, they would rather have the pancake syrup they’ve grown up eating.

I used Terrel’s Country Bakers Rolls & Scone Dough to make my scones, a Utah’s Own Company, which was great. One day soon I’m going to find a favorite scone dough recipe from scratch.

My mom liked her scones with butter, jam and syrup. (I definitely get my sweet tooth from her.) How do you like your scones?

Homemade Pancake Syrup and Utah Scones

Print Recipe

Ingredients:

Pancake Syrup

  • 3 cups sugar
  • 1 cup brown sugar
  • 2 cups water
  • 2 t. vanilla
  • 2 t. maple flavoring

Utah Scones

  • Frozen Roll Dough, thawed and risen (or use your favorite yeast dough)
  • Vegetable or Canola Oil

Directions:

Pancake Syrup

Bring sugar and water to a boil in a saucepan. Remove from heat and add vanilla and maple. Syrup will thicken slightly as it cools. Store in glass bottles. (Mom always stored her’s in the plastic pancake syrup bottles from the store, but the syrup often crystallizes in plastic bottles.)

Utah Scones

Pour oil 2 to 3-inches deep into a large sauce pan or an electric frying pan and heat on medium high setting or 375°F. Roll or stretch dough pieces into a 5-inch circle.  Gently drop dough in to hot oil one or two at a time. Fry for about a minute on each side, or until golden brown. Remove and drain on paper towels. Serve hot with your favorite jam, honey butter, or syrup.

This post is part of Family Food Flashback, a round-up of childhood faves. Heidi, Foodie Crush, inspired us to post a family favorite recipe that reminded us of our childhood. See the roundup on Foodie Crush and visit all the posts for the recipes and fun stories about their Family Food Flashbacks.

From FoodieCrush: Presenting Heidi’s mom’s recipe for Weinerschnitzel
 From The Vintage Mixer: Presenting Becky’s mom’s recipe for Garlic Southern Cheese Grits
From Food Finery: Presenting Tiffany’s recipe for Mom’s Hominy
From Everyday Southwest: Presenting Donna & Sandy’s mom’s Corn Fritters with Maple Syrup
From Cookin’ Canuck: Presenting Dara’s recipe for Mum’s Chicken Curry
From Taste and Tell: Presenting Deborah’s mom’s Chile Relleno

Homemade scone dough recipes I’d like to try soon:

Mom’s Scones, Make It Do
Utah Scones with Cinnamon Honey Butter, Completely Delicious
German Scones with Cinnamon Honey Butter, Real Mom Kitchen

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