Devonshire Split Buns

Devonshire Split buns
Devonshire Split buns
Devonshire Split buns
Devonshire Split buns


Prep time
30 minutes
Cooking time
15 minutes
Serves 12
These cute buns, halved and filled with jam and cream make a great alternative to scones for afternoon tea.
500g strong white bread flour, plus extra for dusting
½ tsp salt
25g fine caster sugar
7g yeast
25g softened, unsalted butter plus extra to grease
300ml warm milk
300ml double cream
Original Strawberry Whole Fruit Jam
Icing sugar, for dusting

Cooking Method

  1. Place the flour, salt, sugar, yeast, butter and milk into a large mixing bowl. Mix together to make a soft dough, add a dash more milk if the dough feels to dry.

  2. On a floured surface knead for 10 minutes to make a smooth dough. Place into a lightly greased bowl, cover with cling film and leave in a warm place until the dough has doubled in size.

  3. Preheat the oven to 190°C/ 170°C/ gas mark 5 and line a large baking sheet. Turn the dough out onto a floured surface, divide into 12 balls and space well apart on the baking sheet. Cover loosely with cling film and leave at room temperature for 20 minutes.

  4. Bake the buns for 10 – 15 minutes until risen and pale golden. Transfer onto a cooling rack.

  5. Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and Original Strawberry Whole Fruit Jam. Serve dusted with icing sugar.

Don’t have Original Strawberry Whole Fruit Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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