Devonshire Splits

Devonshire Splits


For the splits:

  • 450g plain flour
  • ½ level teaspoon salt
  • 14g dried yeast
  • 2 level teaspoon caster sugar
  • 30g unsalted butter
  • 290ml warm milk
  • Egg or milk to glaze

For the filling:

  • Strawberry jam
  • Devonshire clotted cream


Preheat oven to 200°C/450°F/Gas Mark 8.

Sift the flour and salt into a bowl and then sprinkle the yeast and caster sugar into the flour. Warm the butter and milk in a small pan until the butter has melted. Let the milk cool slightly.

Mix the dry ingredients with enough liquid to produce a soft dough, knead it well until it feels slightly elastic and return it to the floured mixing bowl. Cover and put in a warm place to rise.

Once it has about doubled in size turn it out and cut into 8 – 10 pieces, roll each into a small ball and put on a greased and lightly floured tin. Leave to prove for about 10 minutes or until the scones double their bulk. Glaze with egg or milk and bake for 10 – 15 minutes.

To serve, cut in half and fill with strawberry jam and clotted cream.

Credit: Tastes of Lincolnshire