Waitrose and Partners
Devonshire splits

Devonshire splits

These little buns, split and filled with jam and cream make a great alternative to scones for afternoon tea.

4.5 out of 5 stars(2) Rate this recipe
  • Makes12
  • CourseDessert
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • PlusProving and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • ½ tsp salt
  • 25g caster sugar
  • 10g easy bake yeast
  • 25g unsalted butter, melted, plus extra to grease
  • 300ml hand hot milk

To serve

  • Whipped or clotted cream
  • Strawberry or raspberry jam
  • Icing sugar, for dusting

Method

  1. Put the flour, salt, sugar and yeast in a large bowl. Add the butter and milk. Mix with a round bladed knife to make a fairly soft dough, adding a dash more hot milk or water if the dough feels dry. Turn out onto a floured surface and knead for 10 minutes to make a smooth, elastic dough. (Alternatively knead for 5 minutes using a free-standing mixer fitted with a dough hook). Place in a lightly greased bowl, cover with cling film and leave in a warm place for about 1 hour or until the dough has doubled in size.

  2. Grease a large baking sheet. Punch the dough to deflate it and turn out onto a floured surface. Divide into 12 pieces and shape each into a ball. Space well apart on the baking sheet. Cover loosely with greased cling film and leave for 20 minutes. Preheat the oven to 200°C, gas mark 6.

  3. Bake the buns for 10 - 15 minutes until risen and pale golden. Transfer to a wire rack to cool.

  4. Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and jam. Serve dusted with icing sugar.

Cook’s tip

If making more than a day in advance, it’s better to freeze them, then thaw and warm through in the oven before serving.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,104kJ/ 264kcals

Fat

8.7g

Saturated Fat

5.2g

Carbohydrates

40.1g

Sugars

9g

Fibre

13g

Protein

6.3g

Salt

0.3g

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