Devonshire Splits

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • ½ teaspoon Salt
  • ½oz yeast
  • 1 teaspoon caster sugar
  • 1oz butter
  • ½ pint skim milk (or ¼ pint milk and ¼ pint water)


    Sieve the flour and salt into a basin. Cream the yeast with a little lukewarm milk. Melt the butter in the remaining milk. Pour all the liquid into a well in the centre of the flour and mix to a dough. Leave to prove in a warm place for one hour. Divide mixture into twelve pieces and knead each into a ball. Flatten into a round half-an-inch thick with the hands. Leave to prove for twenty minutes on a greased and floured baking tin in a warm place. Brush with milk and bake at 450°F, 230°C, gas mark 8 for fifteen minutes. Cut through and serve hot with butter or Devonshire cream. (If serving the splits cold, sandwich them with jam and Devonshire cream.)