Devonshire Splits

A West Country classic and the cream tea’s answer to the scone, Devonshire splits are soft, lightly sweet yeast buns made to be filled with clotted cream and jam. Where a scone is crumbly, a split is pillowy and tender.

The dough is a simple enriched one, bread flour softened with warm milk and melted butter, kneaded smooth, then given two rises for that light, fluffy crumb. The first rise doubles the dough; a shorter second prove after shaping keeps the baked buns soft and puffy.

Once cooled, each bun is split down the middle, not all the way through, and filled generously. Tradition calls for plenty of jam and a good ounce of clotted cream per bun, no skimping.

A dusting of icing sugar finishes them. Serve with a proper pot of tea for an afternoon treat that’s pure English comfort.

Kitchen Tips

• Use warm, not hot, milk so it wakes the yeast without killing it.
• Give the dough both rises fully; the second prove after shaping is what keeps the buns light.
• Don’t cut all the way through when splitting, so the cream and jam stay tucked inside.
• They’re best the day they’re made, when the crumb is softest.

Variations

• Use strawberry or raspberry jam, the classic choices, or any favourite preserve.
• If clotted cream is hard to find, use thick whipped cream or mascarpone.
• Add a little lemon or orange zest to the dough for a fragrant lift.