Most people from Utah have a story of when they found out that our version of scones–fried bread dough smothered in honey butter or jam–is not what the rest of the world calls “scones.” In my case it was a conversation with my mother-in-law. She lamented having a good scone recipe. I said I had one, my dad used to make them for breakfast! She was delighted, only to be disappointed when I produced a yeast dough that fried up instead of a delicate English scone. Oops.
But for those of you eager to try a traditional Western scone, I found a recipe from Calli at Make it Do that looks just like the ones my dad used to make. For authenticity, poke a hole in one corner of the cooked scone and drizzle in honey, a slathering of jam, or honey butter.
Scones and buttermilk syrup full recipe at Make It Do
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