Devonshire Splits

READY IN: 1hr 50mins
YIELD: 12 splits


  • 50
    g butter (room temperature and cut into pieces)
  • 7
    g yeast
  • 1
    teaspoon salt
  • 2
    teaspoons sugar
  • 400
    ml milk (warmed to hand hot)
  • to serve
  • strawberry jam
  • clotted cream


  • Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.
  • Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
  • Place in an oiled bowl and let rise for about an hour or until doubled in size.
  • Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
  • Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).
  • Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.
  • Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
  • Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.