Are you looking for an alternative to scones for your Lockdown VE Day commemoration? May I suggest the wonderful Devonshire Split? I usually make these with students on my Devon Baking Day class but they are adored by my children (and husband) so I regularly make them for special occasions.
They are lovely enriched buns (also known as chudleighs, after the market town). Quick and easy to make they are perfect accompaniment to beautiful plates and a pot of tea.
Makes 8-10 splits:
250g plain white flour
250g strong white bread flour
1 tsp salt
3 tbsp caster sugar
60ml butter (unsalted) (melted)
3 tbsp warm water
260ml milk (whole)
7g fast yeast
Mix the flours, salt, sugar and yeast in a bowl. Add melted butter, water and milk and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 mins – set a timer as it’s longer than you think! Divide the dough into 10 pieces and shape into a flat round bun. Place onto a greased baking sheet, lightly dust with flour, cover with a tea towel, and leave to rise for an hour, or until doubled in size. Gloss with egg wash (one egg, beaten), before baking at Gas Mark 6 / 180 for about 15-20 mins.
Once cooled they are cut open and traditionally they are filled with clotted cream or whipped double cream and jam. Dust with icing sugar and eat!