Devonshire Splits

"The ultimate nostalgic British tea time treat. made these for my mum and served them with home-made strawberry jam and clotted cream"
photo by Wild Thyme Flour photo by Wild Thyme Flour
photo by Wild Thyme Flour
Ready In:
1hr 50mins
12 splits


  • 600 g strong white flour
  • 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.

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I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="" border="0" alt="Photobucket"> <img src=""> <embed src="" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>
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