Forget scones, this is what you need for a proper Devon cream tea. Serve with lashings of cream (first of course) and jam on top
450g strong bread flour
2 tsp dried yeast
50g caster sugar
80g unsalted butter
50ml single cream
Warm the butter, milk, cream and 300ml water with the sugar to 30°C (use a thermometer because a higher temperature will kill the yeast).
Sieve the flour into a separate bowl with the yeast, then add the liquid.
Mix to form a soft dough, then knead for 10–12 minutes until smooth.
Leave to prove in a warm place until doubled in size.
Knock back the dough and cut into 14 equal pieces (work out the weight per piece for an even bake).
Shape into rolls and place on trays. Leave to prove again for about half an hour.
Bake at 200°C for 10–12 minutes until golden.
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