Devonshire splits

Name: Devonshire splits
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 500 g strong white bread flour, plus extra for dusting; ½ tsp salt; 25 g caster sugar; 10 g easy bake yeast; 25 g unsalted butter, melted, plus extra to grease; 300 ml hand hot milk

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

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Makes12
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins
PlusProving and cooling

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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

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