Traditional Devonshire Split

Make a soft yeast dough using flour, warm milk, sugar, butter, and yeast.

Knead until elastic and let rise until doubled in size.

Shape into small, round buns (smaller and lighter than scones).

Bake at 200°C for 12-15 minutes until just golden but still very soft.

Once cooled, split the bun almost all the way through.

Fill with a generous amount of clotted cream and a dab of strawberry jam.

This is the traditional precursor to using scones for Cream Tea in Devonshire.