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Devonshire splits

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


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


  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.

Recipe by

Taste Buds chef: Jody Spencer

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

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The MayJune 2020 issue of Taste Buds is out now