Devonshire Split

This is another sweet yeast-risen bun which is claimed by Cornwall as its own too. Both counties seem to go about things the same way, which means using proper clotted cream when you fill them.


  • 450 g/ 1 lb strong bread flour, plus more for dusting
  • 4 g/ oz instant fermipan yeast
  • 1 tsp sugar
  • pinch of salt
  • 30 g/ 1 oz butter
  • 150 ml/ ¼ pt milk
  • 150 ml/ ¼ pt hand-hot water
  • olive oil, for greasing
  • icing sugar, for dusting

To Serve

  • 250 g/ 9 oz clotted or whipped cream
  • 250 g/ 9 oz strawberry jam


Sift the flour into a bowl with the yeast, sugar and salt. Melt the butter and add it with the milk and hand-hot water. Mix to a soft dough. Turn out on a floured surface and knead until silky smooth and elastic. Alternatively put the liquid into a food mixer, turn on and work for 8 minutes, an easier option. Brush with olive oil (not traditional but effective), put into a bowl and cling-wrap the top. Leave to rise at room temperature for 1 ½ hours.

Knock down on a floured surface and knead with the heel of your hand, turning, for a minute or so. Divide into 14 pieces and roll into neat balls. Put these on a greased baking tray, leaving space between them, cover with a damp cloth and leave to rise until roughly doubled in size.

Preheat the oven to 220°C/425°F/ gas 7 and bake for 15–20 minutes, when they should be a uniform golden brown. Remove from the oven to a rack and immediately dust with icing sugar. Leave to cool covered in a dry cloth to help prevent a crisp crust forming.

Just before serving, split and fill with clotted cream and strawberry jam. If clotted cream is not available, use whipped double cream.