Pumpkin Spice Honey Butter for Scones

This conversation is sponsored by Rhodes Bake N Serve.

When I was a kid, I looked forward to Sundays because we always got the yummiest food on that day. One of my favorites was when my mom would make “Utah Scones” with honey butter.

Utah Scones are not like a typical English scone, or even close. It is actually more like the Indian fry bread used on the bottom of Navajo tacos.

I remember changing out of my Sunday best to watch my mom and see how she made them. She let me in on a little secret, and now I will tell you. You ready? The easiest way to make scones is with Rhodes Rolls frozen dough!

Deep frying is already messy enough, there is no need to make a bigger mess by making the dough as well right?

That is what she used back then and now I make them for my family the same way.

Because we are nearing Thanksgiving, I made up a new recipe for Pumpkin Spice Honey Butter to put on it.

Pumpkin Spice Honey Butter for Scones

Pumpkin Spice Honey Butter for Scones

Ingredients

  • 1/2 Cup Softened Butter
  • 1/2 Cup Honey
  • 1/4 Cup Powdered Sugar
  • 1 Teaspoon Pumpkin Spice

Instructions

  1. Place all ingredients in a mixing bowl.
  2. Using a whisk attachment, whisk until smooth.
  3. Note: This can be done manually as well.
https://www.themamasgirls.com/pumpkin-spice-honey-butter-for-scones/

For the scones (aka Indian fry bread), simply thaw the frozen rolls, flatten them into 4-inch circles and fry them in vegetable oil. I usually make the honey butter while the dough is thawing, then chill it until I am ready to serve the warm scones.

Details for frying perfection can be found here, but for me, I just wing it {per usual}. Here are my instructions.

Fill the frying pan with about a 1/2 inch of oil (enough to soak one side of the flattened dough), then heat it up on high until I see hot swirling motion in the oil. Once you can see the heat swirls in the oil, turn it down to the medium heat setting. Make a tiny tester ball of dough and set it in the oil {gently}. If my first tester ball of dough burns quickly, turn the temp down, and vice-versa if it is not turning gold within a few seconds. Once the temperature looks good, fry them one at a time and place them on a plate covered with several layers of paper towels to soak up the excess oil.

When the scones have cooled enough to touch, you can add a generous dollop of honey butter to the top and watch it melt, then eat! SO so good.

To see more ways to use Rhodes Frozen Dough, check out their blog by clicking on any of the images of this blog post.

 

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