Devonshire Splits Food
RECIPES
Enjoy these Devonshire splits filled with fresh cream and a little home made jam. What is a Devon split? A traditional Devon split is an enriched dough, a yeast bread that is kneaded, risen and baked over a few hours to craft the perfect casing for all the delicious jam and cream. It is a miuch lighter sweet bun than a scone.This makes for a much lighter sweet bun than the scones you are used to. If you prefer the sound of scones, we have a tasty easy scone recipe for you.
Time 55m
Yield 10
Number Of Ingredients 22
Steps:
- Step 1:Put the flours, salt, sugar and yeast into a bowl.Step 2:Mix to a soft dough with the butter, water and milk.Step 3:Turn onto a floured surface and knead for 10 minutes.Step 4:Divide the dough into 10 and shape each piece into a flat round bun.Step 5:Place the buns on a greased baking sheet and cover with a tea towel. Leave to prove until double in size. Preheat the oven to 200°C (fan 180°C, gas mark 6).Step 6:Brush with egg wash and bake in an oven for 15-20 minutes until golden.Step 7:Fill with whipped cream and jam.
DEVONSHIRE SPLITS
These sweet dough buns are often served with a traditional Clotted Cream tea. They are split and filled with the cream and homemade jam.
Provided by MarieRynr
Categories Yeast Breads
Time 2h15m
Yield 16 buns
Number Of Ingredients 7
Steps:
- Mix together the yeast, the teaspoon of sugar and the warm milk. Leave in a warm place for 20 to 30 minutes, until frothy.
- Rub the butter into the flour and stir in the 1 oz of sugar and the salt.
- Add the yeast liquid to the flour and mix to a soft dough.
- Knead on a floured surface until smooth and elastic.
- Leave covered in a warm place for about an hour until doubled in size.
- Knock back, knead again and divide into 16 pieces.
- Mould into neat bun shapes and place on floured baking sheets.
- Leave once again in a warm place until well risen.
- Bake in a preheated oven at 425ºF or Mark 7 for approximately 15 minutes until pale golden in colour.
- Cool on a wire rack.
Nutrition Facts : Calories 147.3, Fat 3.7, SaturatedFat 2.2, Cholesterol 9.8, Sodium 174.1, Carbohydrate 24.6, Fiber 0.8, Sugar 2.1, Protein 3.5
CLOTTED CREAM SPLITS
A grown up twist on an old classic from your childhood, these splits still taste delicious
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 35m
Yield Makes 12 deep cupcakes
Number Of Ingredients 11
Steps:
- Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
- Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
- Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.
Nutrition Facts : Calories 378 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
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