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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.
My mom liked her scones with butter, jam and syrup. (I definitely get my sweet tooth from her.) How do you like your scones?
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Homemade Pancake Syrup and Utah Scones
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
Instructions
- Pancake Syrup
- Bring sugars 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.
mjskit
These remind me of Sopaphillas here in New Mexico which I LOVE. Your scones look absolutely delicious and your mom’s pancake syrup…I just have to make some!!!
Barbara
Thanks! I’m so glad you all loved it. Tyler will probably not want you to buy syrup from a store any more. Good thing it’s so easy to make.
Randi Brown
I made the pancake syrup this morning and it was a HUGE hit!! I thought it was going to be a little bit sweet for my liking, but once I tried it poured over the pancake, OH WOW! It was great! Tyler said it was the best syrup he has ever had! Thanks for sharing!
Megan
My mom made her scones from her potato bread dough. Fried it and served just like you. Butter, jam, powdered sugar, and/or syrup. Did I ever tell you my mom was from Idaho. I have family in SLC, I just dont know them anymore. 🙁
Ashley @ Kitchen Meets Girl
I’ve never tried making my own syrup before…I’m definitely giving this a try!
Sandy @Southwestgirl
The scones and syrup look so delicious! They have “warm and homey” written all over them. It is so nice that your children prefer your homemade pancake syrup. I guess some recipes get passed down through our DNA.
Jeanette
So interesting, I’ve never heard of a Utah Scone, and I definitely never thought to make homemade pancake syrup. Love the childhood memories you all share in Family Food Flashback.
Chiffonade
I used to make these when I lived in Colorado but we called them frybreads. There was a large Ute population nearby. They were not only eaten sweet with honey but also savory as Indian tacos. I knew people who called them “scones” which I usually regard as the biscuit-like, dry-ish British pastries served at tea. Thanks for the memory!
Heidi / foodiecrush
Oh how you’ve inspired me with your syrup recipe. This may just be the trick to get my Smudge off of the grossly sweet Mrs. Butterworth’s. Maybe we need to do another Family Food Flashback for December sweets?!!!
Angie's Recipes
The utah scones are so cute! Love the homemade syrup too.
Jamie
Barbara, I love these Utah Scones and next time I make dough (once a week with plenty leftover) I’ll try these. They must make the perfect breakfast drizzled with syrup or slathered with butter and jam. Delicious! And homemade pancake syrup? Wow, I’d love to do this!
Lorraine @ Not Quite Nigella
Aww you’re too clever mum! I’ve never thought to make my own pancake syrup but you’re right, maple is expensive nowadays! xxx
Lauren
Yay! So glad you mentioned Beaver Tails! And I hate fake syrup too. My mom always bought the real stuff.
Claire @ Claire K Creations
It’s so wonderful to have a memory like that. I often think some of the best memories of childhood are food-based. This syrup sounds delicious and it’s great that your kids prefer it over the store-bought version. I hope when I have kids they like my versions of things better!