Devonshire Splits

1. 1

   Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.

2. 2

   Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.

3. 3

   Place in an oiled bowl and let rise for about an hour or until doubled in size.

4. 4

   Knead for a few more seconds to punch out air then cut the dough into 12 pieces.

5. 5

   Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).

6. 6

   Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.

7. 7

   Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.

8. 8

   Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.

No additional tips available.