Fluffy Devonshire splits

Try out this delicate dessert when you fancy something light

Devonshire Splits

Recipe and image courtesy of Waitrose & Partners



  • Strong white bread flour 500g, plus extra for dusting
  • Salt 1/2 tsp
  • Caster sugar 25g
  • Easy-blend yeast 10g
  • Unsalted butter 25g, melted, plus extra to grease
  • Milk 300ml, hand hot

To serve

  • Whipped cream or clotted cream
  • Strawberry or raspberry jam
  • Icing sugar to dust


  • Step 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.

  • Step 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.

  • Step 3

    Bake the buns for 10 – 15 minutes until risen and pale golden. Transfer to a wire rack to cool.

  • Step 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.