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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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.


Typical values per item when made using specific products in recipe


1,104kJ/ 264kcals



Saturated Fat












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