Ooh... I do love a decent cream tea but quite honestly I'm a bit rubbish at making scones. And a rubbish scone ruins a cream tea. I have tried... but somehow they always turn out on the dense side and hard work to wade through. No good at all.
At the weekend, my daughter was thumbing through my bread machine recipe book and oohing and ahhing at the possible things we could bake. Eventually she came across a recipe for Devonshire Splits that I had previously bookmarked.
"These look yummy, can we make these?" she asked.
But why had I bookmarked them but never made them? It usually means I didn't have one of the ingredients to hand when I last considered it. A quick scan down the page revealed a remarkably simple recipe for the splits themselves but a serving suggesting with clotted cream and jam. OBVIOUSLY it wasn't the jam that was the problem but the clotted cream.
I put the cream on my shopping list then and there then after this week's shopping trip had a go at making a batch. They are in effect just a slightly sweet bread bun but they work really well. And the combination of clotted cream with my Strawberry and Vanilla Jam is just divine! So much better than a rubbish scone any day.
Devonshire Splits (makes 8)
225g white bread flour
25g caster sugar
1/2 tsp salt
1 tsp easy-blend dried yeast
Clotted cream, jam and icing sugar to serve
Place all the ingredients into your bread machine in the order stated in your instructions and set to dough. Once finished, remove the dough from the bread machine and knock back on a lightly floured surface. Cut the dough into 8 pieces and shape each one into a round roll. Place on a baking tray and cover with greased Clingfilm. Leave to rise for about half an hour. In the meantime, preheat the oven to 220°C, gas 7. Bake the buns for about 15 minutes until golden. Place on a wire rack to cool completely. To serve, cut in half and fill with clotted cream and jam and sprinkle icing sugar on top.