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These little buns, split and filled with jam and cream make a great alternative to scones for afternoon tea. If making more than a day in advance, it’s better to freeze them, then thaw and warm through in the oven before serving.
500g strong white bread flour, plus extra for dusting
½ teaspoon salt
25g caster sugar
10g easy-blend yeast
25g unsalted butter, melted, plus extra to grease
300ml hand hot milk
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.
Typical values per serving:
This recipe was first published in April 2012.