Do you ever wonder what recipes you’ll be known for? When I saw the recipe for Essential Buttermilk Syrup from TK member lizaskitchen, I couldn’t help but think of my mom.
She makes the most amazing Scones served with Homemade Buttermilk Syrup. You might think scones and syrup are an odd combination. But here in Utah, a scone is a piece of delicious deep-fried bread dough. They puff up and cook to a golden brown and are served piping hot with a pat of butter, syrup, jam, or dripping with honey butter—a favorite here in the Beehive State.
My mom has been making her scones since I was a little girl—sometimes for Sunday morning breakfast, or if we were really lucky, for dinner. In our family the favorite topping by far is mom’s homemade buttermilk syrup.
It’s not a recipe I’d ever seen outside my mom’s kitchen. Until I saw it here on Tasty Kitchen.
I’ve watched happily as Essential Buttermilk Syrup stayed on TK’s most popular recipes list. Elisa’s recipe is so unbelievably good, it’s sure to become a favorite for your family, too.
You won’t believe how fast and easy something this good could be.
Here’s the how to make it.
Start with a large pot. There aren’t a lot of ingredients in this recipe, but it’s a little like those volcanoes you made back in science class—when you add the baking soda, it is really going to bubble and fizz. I used a 4-quart saucepan and it was large enough because of the high sides.
In your large pot, add a cube (1/2 cup or 1 stick, in case you were wondering) of butter. Why, oh why, do all my favorite recipes start with a cube of butter!
Add a cup of sugar …
And 1/2 cup of buttermilk. I pretty much love anything with buttermilk, too.
Add one tablespoon of Karo syrup.
Stirring constantly, bring these ingredients to a boil for 2 to 3 minutes.
Now for the fun.
Stir in the baking soda and watch it go.
It doubles in size!
Add the vanilla.
Remove from the heat and set it aside, stirring occasionally while it thickens.
My mom always serves her buttermilk syrup warm. Try it on your favorite pancakes, waffles, German Pancakes, or even on “Utah” scones. Essential Buttermilk Syrup is light and buttery with a hint of caramel flavor. It is a little less sweet than maple syrup and all the better for it! The last time we had it at my mom’s, my sister said, “I swear this Buttermilk Syrup will change your life!”
Thanks, Elisa, for sharing this wonderful recipe! I love how Tasty Kitchen brings families and food traditions together! Be sure to visit her blog Liza’s Kitchen for more of her wonderful recipes.
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Description
Pour this yummy syrup over waffles, pancakes, and French toast to make them oh. so. much. better!
Ingredients
- ½ cups Butter
- 1 cup Sugar
- ½ cups Buttermilk
- 1 Tablespoon Karo Syrup
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
Preparation Instructions
In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!
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Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!
62 Comments
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korine on 7.8.2011
I found out that if you cook this too long – or keep it warming on just a little bit too high of heat after it’s done it caramelizes! We enjoyed the buttermilk syrup – AND the caramel syrup that we had at the end of the scones!
renee berry on 6.22.2011
thanks for posting the recipe. i have heard about buttermilk syrup, and now finally getting a detailed recipe plus some great pics. can’t wait to try it, and also would like the recipe for the Utah Scones
Debra on 6.16.2011
This recipe looks easy and the picture is inviting! Do you have the recipe for the scones
in the picture?
Tammy on 6.14.2011
ok, I read through each post and finally found from jaybeeEm what I was going to say! Use coconut extract instead!!! It is TO DIE FOR!!!
Donna on 6.13.2011
My family has an old, old pecan praline recipe that uses buttermilk just like this. I bet the flavor of this syrup is like our pralines, which means I will be trying this very soon!
mommarachel on 6.12.2011
I use this recipe too… Love it, but I boil and stir it for 7 minutes and it gets a nice caramel flavor!
Ann on 6.12.2011
Please post the recipe for the Utah scones!
JayBeeEm on 6.12.2011
Yummy.
A total family favorite this buttermilk syrup.
If you want to knock your socks off and gain another five pounds, omit the vanilla and sub some coconut extract.
Kill. Me. Now.
Artificialy flavored pancake syrup is going extinct I tell you!
And good ridance!
sudee13 on 6.12.2011
Are the round scones in this picture from the same recipe as your Mom’s scones, just cut different? Thanks
callimakesdo on 6.13.2011
Yep. I usually cut them in squares, then just before they go in the oil, you give them a little stretch. It makes them sort of an odd square. The day I made them for my blog one of my kids asked me to make triangles, so I did. You can cut them either shape. The square is more traditional though.
Karen on 6.12.2011
I just tried this recipe this morning and OMG……is this the best! I substituted brown sugar for the white although. I see that Melanie (above) did 1/2 brown whereas I did all brown sugar. I was thinking this would be good over ice cream also but reading some of the comments has given additional ideas. Thanks for the recipe. Now I know what to do with the rest of the buttermilk when I am done making banana bread!
Katrina on 6.12.2011
This sounds lovely! Great idea to make this. Thanks!
Melanie on 6.12.2011
I make this all the time and I actually add 1/2 cup of brown sugar!! It is truly the missing secret ingredient!! Try it!
Michelle on 6.12.2011
Thanks, I’ve never heard of it but am looking forward to trying it out with my family. How long will it keep IF there is any left over?
Molly B on 6.11.2011
oh, no, this is the top secret sauce for my fresh apple cake! how dare you! lol
seriously, pour this warm syrup over an apple cake or carrot cake after baking and it will change your life. dude.
carolyn on 6.11.2011
Well… almost the same recipe! We have 1/3 c. buttermilk and 1/2 t. baking soda.
carolyn on 6.11.2011
This is our favorite recipe! We don’t EVER do maple syrup now. Don’t limit yourself to scones… Our waffles, French toast, pancakes, ice cream, spoons, and fingers love this syrup!! Make sure to add spray whipped cream on top!
georgia leigh on 6.11.2011
I’ve made this recipe and it is YUM!
DooTell on 6.11.2011
My favorite recipe for a triple layed carrot cake calls for this ‘buttermilk syrup” between the 2 middle layers…..sooooooo yummy and moist!
rozanie on 6.11.2011
looks heavenly!
And is the recipe for those Utah scones somewhere, too??!!
Muddah on 6.11.2011
This is good stuff! I made some this morning, and it was a hit. My brother-in-law who was visiting said he prefers it to the “store bought” kind I had on hand! Thanks for sharing – it will be made again and again here!
ET_phonehome82 on 6.11.2011
Please Please Please pass on the scones recipe! It looks wonderful!
soufflebombay on 6.11.2011
Wow that looks SO good! I often make vanilla syrup, but have never heard of buttermilk syrup – the caramel taste you mention has sold me completely! Thanks for highlighting the recipe, I can’t wait to try it!
Ann on 6.10.2011
That looks amazing! I make something similar and pour it over carrot cake to soak 24 hours before frosting…. Lovely pics, too!
Melissa on 6.10.2011
Wow, these look yummy. I’m not much of a bread maker but I don’t think I can resist the temptation of these. Thank you for sharing both recipes.
Sue on 6.10.2011
The syrup looks so delicious, definitely going to keep that one…..the “scones” look like a sopapilla to me.
Jennae on 6.10.2011
I’ve been making homemade buttermilk syrup for years and it is AMAZING. I can never, will never, eat regular maple syrup again.
stitchmich on 6.10.2011
looks heavenly but ummm…. where’s the recipe for the Utah scones?!?!
Christie on 6.10.2011
Love homemade buttermilk syrup, we make it with our pumpkin waffles and always use the leftovers on vanilla icecream! YUM!
tricia w on 6.10.2011
I’ve never tried this but it looks delicious. Has anyone ever tried to make this and can it?
The Suzzzz on 6.10.2011
Utah scones are a little bit different than fry bread. Here is my aunt’s fry bread recipe from the Navajo res in Arizona…
https://tastykitchen.com/recipes/breads/navajo-fry-bread-2/
Utah scones tend to be puffier and most recipes I’ve seen or tried require a little proofing before frying. A lot of people here will just use prepackaged rhodes rolls thrown in the fryer for “scones”. Whatever you call them, the buttermilk syrup or plain old honey butter definitely goes great with them.
angatwork on 6.10.2011
We’re from Baltimore and those “scones” were called “Molly Cakes” in my grandmother’s house … yum yum!
I will be trying this syrup as we only ever used King’s Syrup or Mrs. Butterworths.
kriswithmany on 6.10.2011
Glad I’m not the only one who grew thinking that all scones were fried! Yummy! But I was first introduced to buttermilk syrup by my MIL – so good!
Marie on 6.10.2011
Ohhhh…this looks like the syrup from a certain Utah Valley restaurant that I have always wanted a recipe for. I can’t wait to try this!!
kitchen-concoctions on 6.10.2011
I love homemade syrup. I could just drink this!
Katherine D. on 6.10.2011
We make buttermilk syrup all the time but I have never thought of serving it over scones! Reason to pull out the oil and Rhodes dough this weekend
I have to mention that growing up my aunt always served scones with frosting! Cream cheese frosting is the best…
J&JMom on 6.10.2011
Mmmmmm! I am willing to wager that this syrup would be wonderful on French Toast also! Holy Crap! I HAVE GOT TO MAKE THIS this weekend. Yummy!
pam on 6.10.2011
My friend made this for us on retreat. It is wonderful. We had with our breakfast then with our fruit as a snack. We decided it would make anything taste terrific.
Sarah G on 6.10.2011
I am from California and have been eating these my whole life–and in California we called them scones too. They are sweeter than Indian Fry bread (at least the way my mom made them) so they are their own thing! I always eat them with honey, but this will have to be tried! Thanks for sharing!
Emmie on 6.10.2011
I live in Utah also, so buttermilk syrup must be a Utah thing cause our family loves it! For Christmas morning we make the syrup and serve it with orange pancakes. Can someone say sugar and carb coma?? My son-in-law ate like 15 pancakes last year. Absolutely delicious.
Nancy on 6.10.2011
Hmmmm. Here in Idaho a scone is a scone… and what you make is plain old Indian Fry Bread… and good enough to die for! Nothing better, but I’ve never tried it with syrup, so I’ll have to give this a try. Thanks for the recipe!
katalia on 6.10.2011
Hooray for fried scones! I grew up in Wyoming, and these were the only scones I knew of for most of my life. I get so excited when I find them in the mountain west. thanks for sharing!
Brenda L.W. on 6.10.2011
Ok, I’m with Jackie O on this one. These are Sopapillas and in Az. we serve them with honey. They are also a carnival and fair food- Navajo Tacos, YUM!
mattie jean on 6.10.2011
we must be related or something (or yeah, it’s a utah thing)…scones are a favorite breakfast item in my family as well. my mom serves them with all kinds of toppings–butter, cinnamon sugar, powdered sugar, buttermilk syrup, honey butter, frosting, jam, etc.
and this is perfect because i have to make scones for a scout party tonight at my house. they requested scones for dessert. i might serve them with vanilla ice cream as well…never tried it, but i’m sure it will be great!
korine on 6.10.2011
We are going to Utah for my daughter’s wedding and will be staying with my almost 90 year old mother-in-law. I can’t wait to make this treat for the family — after the wedding celebrations when we have time to sit, put our feet up, and really enjoy the scones and buttermilk syrup. Thanks for sharing!
ComfortablyDomestic on 6.10.2011
Oh. My. Goodness!! Buttermilk syrup on a *fried* scone? That sounds so heavenly that I can’t even think straight. That combination is definitely going in our summer-houseguest rotation!
Jenny F. on 6.10.2011
My daughter made this for me with pancakes from scratch (not my usual bisquick kind) and it was incredible!!! I’m not much of a syrup kind of person. I prefer my waffles or pancakes dry, but this was wonderful.
janetkc83 on 6.10.2011
What a wonderful way to top off our traditional fried dough.
Melissa K. on 6.10.2011
This looks delicious! We make something very similar to the scones up here in MB, Canada but where I live it’s a mennonite treat which in low german is called ‘faht kuchen’ or translated to ‘fat cookies’
Which I guess is not too far off but oh so yummy!
ashelina on 6.10.2011
Yum! Thanks for the scones recipe Erika!
Jackie O. on 6.10.2011
We call “scones” sopaipillas in New Mexico and they’re also really good with honey.
This recipe looks fantastic for both sopaipillas and pancakes! Can’t wait to try it!