Devonshire Splits (or Chudleighs)

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

(0 rating)

Recipe by:

Dessert
Ingredients

  • 450g strong bread flour
  • 2 tsp dried yeast
  • 50g caster sugar
  • 80g unsalted butter
  • 50ml single cream
  • 50ml milk
  • 300ml water

Method

  1. 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).
  2. Sieve the flour into a separate bowl with the yeast, then add the liquid.
  3. Mix to form a soft dough, then knead for 10–12 minutes until smooth.
  4. Leave to prove in a warm place until doubled in size.
  5. Knock back the dough and cut into 14 equal pieces (work out the weight per piece for an even bake).
  6. Shape into rolls and place on trays. Leave to prove again for about half an hour.
  7. Bake at 200°C for 10–12 minutes until golden.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover