Devon Splits

How to Make Devon Splits

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the milk and butter and mix to a soft dough. Knead on a floured surface for 10 minutes, until smooth and elastic.

   Mark done Start 10 min timer

2. Put the dough in a lightly oiled bowl, cover with a damp tea towel and leave to rise for 1 hour, until doubled in size.

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3. Line 2 baking trays with baking parchment. Knock the air out of the dough and divide it into 12 equal pieces, about 65 g each. Shape each into a smooth ball and set them on the trays, 4 cm apart.

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4. Cover loosely and leave to prove for 30 minutes, until puffy. Heat the oven to 200°C / 400°F (180°C / 355°F fan) while they prove.

   Mark done Start 30 min timer

5. Bake for 15 to 18 minutes, until pale golden and hollow-sounding when tapped underneath. Cool on a wire rack.

   Mark done Start 15 min timer

6. When the splits are just warm, cut each one open from the top, without cutting right through, and fill with a spoonful of clotted cream and a spoonful of jam. Dust with the icing sugar and serve.

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Notes for Getting It Right

• Keep the dough soft and slightly tacky. Too much flour when kneading makes a tight, dry roll.
• Bake them until only pale gold. The rolls are meant to be soft with a thin crust, and a dark bake makes them dry.
• Fill them when they are warm and fresh, but not hot. Hot rolls melt the clotted cream, and cold ones lose their softness.

Serving Suggestions

• Pot of tea
• Extra strawberry jam
• Fresh strawberries

Storing & Reheating Devon Splits

Best eaten the day they are baked. Unfilled rolls keep in an airtight tin for 2 days and freeze for 2 months. Fill only when ready to eat.

Questions About Devon Splits

Devon Splits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.