Perfect Devonshire Splits Recipe

Devonshire splits, often simply called “splits,” are a delightful variety of sweet buns hailing from Devon, a picturesque county in England. These soft, yeasted buns are distinguished by their light and airy texture, making them an essential component of the traditional British cream tea. Unlike their sturdier cousin, the scone, Devonshire splits are typically more delicate and are best enjoyed fresh out of the oven.

The process of making these buns involves a simple but precise mix of flour, sugar, butter, milk, and yeast. The dough is allowed to rise, creating the soft, fluffy texture that splits are known for. Once baked, they present a lightly golden exterior with a tender, slightly sweet crumb.

To serve, the splits are sliced horizontally but not all the way through, creating a pocket that’s perfect for filling. They are traditionally slathered with clotted cream and a dollop of jam—strawberry or raspberry being popular choices. This combination of the warm, buttery bun with the rich cream and sweet, tangy jam provides a taste experience that is both comforting and indulgent, embodying the essence of Devonshire’s culinary heritage.

Kitchen Tools Needed

Mixing Bowl – To combine and mix the dough ingredients.
Measuring Cups and Spoons – For accurately measuring the ingredients.
Wooden Spoon – Useful for mixing the dough.
Dough Scraper – Helps in handling and cutting the dough.
Kitchen Scale (optional) – For precise measurement of ingredients, especially flour.
Baking Sheet – To bake the splits on.
Parchment Paper – For lining the baking sheet to prevent sticking.
Rolling Pin – To evenly roll out the dough.
Oven – For baking the splits.
Wire Rack – For cooling the splits after baking.
Pastry Brush – To apply egg wash or melted butter on the splits.

Ingredients for Devonshire Splits

250 grams (2 cups) All-purpose Flour – Forms the base of the dough.
25 grams (2 tablespoons) Sugar – Adds a slight sweetness to the buns.
5 grams (1 teaspoon) Salt – Enhances the flavor.
15 grams (1 tablespoon) Butter, softened – Adds richness and tender texture.
150 ml (2/3 cup) Whole Milk, lukewarm – For moisture and to activate the yeast.
7 grams (1 packet) Instant Yeast – Leavens the dough, making it rise.
1 Egg, beaten – Used for an egg wash to give the splits a golden crust.

How To Make Devonshire Splits?

Ingredients Preparation

Start by gathering all the ingredients. Ensure the butter is softened, which will make it easier to incorporate into the dough. Warm the milk slightly; it should be lukewarm, not hot, to effectively activate the yeast without killing it.

Mixing the Dough

In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix these dry ingredients together until evenly distributed. In a separate small bowl, dissolve the instant yeast in the lukewarm milk, then pour this mixture into the flour blend. Add the softened butter to the bowl.

Kneading the Dough

Begin mixing the ingredients until a dough starts to form. Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. This process is crucial as it develops the gluten in the flour, giving the splits their structure and soft texture.

First Rise

Place the kneaded dough in a greased bowl, turning once to coat the surface of the dough with a bit of oil or butter to prevent it from drying out. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm, draft-free area. Allow it to rise until it doubles in size, which typically takes about 1 to 1.5 hours depending on the room temperature.

Shaping the Splits

Once the dough has doubled, punch it down gently to release any air bubbles. Turn it out onto a lightly floured surface and divide it into equal pieces — usually 10 to 12 splits are ideal from this amount of dough. Shape each piece into a smooth ball and then flatten slightly to form the traditional split shape.

Second Rise

Arrange the shaped splits on a baking tray lined with parchment paper, leaving enough space between each for expansion. Cover them loosely with a greased plastic wrap or a light kitchen towel. Let them rise again in a warm place until nearly doubled in size, which should take about 30 to 45 minutes.

Baking

Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit). Gently brush the tops of the risen splits with beaten egg, ensuring you cover them gently to avoid deflating. This egg wash will help in achieving a golden and glossy crust once baked.

Bake in the preheated oven for about 10 to 15 minutes or until the splits are golden brown and sound hollow when tapped on the bottom.

Cooling and Serving

Remove the splits from the oven and transfer them to a wire rack to cool. They are best served slightly warm. Traditionally, Devonshire splits are sliced open and filled with jam and clotted cream, making them a delightful treat for tea time or a special occasion. Enjoy your homemade Devonshire splits with a cup of tea or as part of an afternoon cream tea spread.

What Goes Yummy With Devonshire Splits?

Clotted Cream: Thick and indulgent, clotted cream is the traditional companion for Devonshire splits, adding a rich, creamy texture.
Assorted Jams: Provide a selection of jams, such as strawberry, raspberry, or blackcurrant, allowing guests to customize their splits with their favorite flavors.
Fresh Berries: Serve a mix of fresh strawberries, blueberries, and raspberries for a fresh, juicy addition that complements the sweetness of the splits.
Lemon Curd: Offer lemon curd for a tangy twist, which pairs beautifully with the light sweetness of the splits and the richness of the clotted cream.
Honey and Walnuts: Drizzle honey over the splits and sprinkle chopped walnuts for a crunchy, nutty texture contrast.
Chocolate Spread: For chocolate lovers, a rich chocolate spread or Nutella can be a delightful filling that turns the splits into a decadent treat.
Dusted Icing Sugar: A simple dusting of icing sugar right before serving adds an elegant touch and a hint of extra sweetness.
Tea and Coffee: Brew some strong tea or make a pot of coffee; both are perfect for sipping alongside the soft, sweet buns.
Prosecco or Sparkling Wine: For a celebratory occasion, pair the splits with a glass of Prosecco or sparkling wine for a delightful combination.
Fruit Compote: A warm fruit compote made from seasonal fruits can be a comforting addition, especially during the cooler months.

Health Benefits

Energy Boosting: Devonshire splits are primarily made of flour, making them a good source of carbohydrates. This macronutrient is crucial for energy, fueling everything from brain functions to physical activities.
Protein Content: The addition of milk and butter in the recipe contributes a modest amount of protein, which is essential for muscle repair and growth.
B Vitamins: The yeast used in Devonshire splits contributes B vitamins, particularly B1 (thiamine), which plays a key role in converting nutrients into energy and is vital for brain health.
Mineral Supply: Ingredients like milk and butter provide minerals such as calcium and potassium. Calcium is vital for bone health, while potassium helps to regulate blood pressure.
Satisfying and Comforting: Eating foods you enjoy, like Devonshire splits, can contribute to emotional well-being. The pleasure derived from eating something delicious can produce positive feelings and a comforting sensation.
Versatility for Nutrient-Rich Fillings: Though Devonshire splits themselves are simple, they can be filled with a variety of nutritious ingredients like fresh fruits, nuts, and natural sweeteners, enhancing their overall nutritional profile.

Tips and Tricks

Perfect Yeast Activation: Ensure your milk is lukewarm, not hot, to activate the yeast without killing it. This temperature helps the yeast work effectively, giving your splits the right rise.
Butter Temperature: Use softened butter for easier integration into the dough. This helps create a smoother, more cohesive mixture, enhancing the texture of the splits.
Adequate Kneading: Knead your dough for at least 10 minutes to develop gluten, which gives the splits their structure and softness. A well-kneaded dough will be smooth and elastic.
Consistent Sizing: When dividing the dough, try to make the pieces as equal as possible. This ensures uniform baking and a consistent appearance in your batch of splits.
Second Rising Importance: Do not skip the second rise after shaping your splits. This helps them become light and fluffy, as the yeast does its final work before baking.
Avoid Overcrowding: Space the splits adequately on your baking tray to allow them room to expand during the second rise and while baking. Overcrowding can lead to unevenly cooked splits.
Egg Wash Application: Be gentle when applying the egg wash; too much pressure can deflate the risen dough. Use a soft pastry brush to lightly coat the splits.
Oven Temperature: Preheat your oven before baking to ensure it reaches the correct temperature for a perfect golden crust and even cooking.
Cooling: Allow the splits to cool on a wire rack to prevent the bottoms from becoming soggy. This also helps preserve their texture and makes them easier to split and fill.
Serve Warm: Devonshire splits are best enjoyed warm. If you have leftovers, reheat them gently before serving to restore their fresh-baked taste and texture.
Experiment with Fillings: While traditional fillings include clotted cream and jam, feel free to experiment with other fillings like honey, chocolate spread, or even savory options like cheese and chutney for a twist.

Variations

Whole Wheat Splits: Replace half of the all-purpose flour with whole wheat flour to add a nutty flavor and increase the fiber content.
Vegan Splits: Use plant-based milk and vegan butter, and brush the tops with a plant-based milk or light syrup instead of an egg wash for a vegan-friendly version.
Sweet Spice Infusion: Add a teaspoon of cinnamon or mixed spice to the dough for a subtly spiced flavor, perfect for autumn or winter tea times.
Fruit-Enhanced Splits: Fold dried fruits like raisins, sultanas, or dried cranberries into the dough before the first rise for added sweetness and texture.
Cheese Splits: Incorporate grated cheese into the dough and sprinkle some on top before baking for a savory twist that pairs well with soups and salads.

Substitutions

Gluten-Free Flour: For those with gluten sensitivities, substitute the all-purpose flour with a gluten-free flour blend. Be sure to add xanthan gum if your blend doesn’t include it to help with the texture.
Sugar Alternatives: Replace caster sugar with an equal amount of coconut sugar or a liquid sweetener like honey or maple syrup, adjusting the milk quantity slightly to maintain consistency.
Dairy-Free Options: Use any dairy-free milk (like almond, soy, or oat milk) and a dairy-free butter alternative for those avoiding dairy.
Egg-Free Glaze: Instead of an egg wash, brush the splits with milk or a mixture of maple syrup and water for a glossy finish without using eggs.
Yeast-Free Version: Although not traditional, if you need to avoid yeast, use baking powder as a leavening agent. This will change the texture somewhat but can work in a pinch.

Making Ahead

Prepare Dough in Advance: You can prepare the dough for Devonshire splits up to a day ahead. Simply complete the first rise, then punch down the dough, cover tightly, and refrigerate. The next day, let the dough come to room temperature, shape, and proceed with the second rise before baking.
Pre-Bake Storage: After shaping the splits but before the second rise, you can freeze them on a baking tray. Once solid, transfer to a freezer-safe bag or container. They can be stored frozen for up to a month. To use, thaw overnight in the refrigerator, then allow to rise and bake as usual.

Storage

Room Temperature: Once cooled, store the Devonshire splits in an airtight container at room temperature. They will stay fresh for up to 2 days.
Refrigeration: For longer storage, keep the splits in the refrigerator. This can extend their freshness for up to 5 days. Ensure they are tightly wrapped or in an airtight container to prevent them from absorbing other odors.
Freezing: Fully baked Devonshire splits can be frozen for up to 3 months. Wrap each split individually in cling film and then place in a freezer bag. This method helps maintain their moisture and prevents freezer burn.

Reheating

Room Temperature Thawing: If frozen, let the splits thaw at room temperature for a few hours or overnight in the refrigerator.
Oven Reheating: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Wrap the splits in aluminum foil and heat for about 10-15 minutes, or until they are warmed through. This method helps the splits retain moisture.
Microwave Reheating: For a quick warm-up, you can microwave each split for about 10-20 seconds on high. Be careful not to overheat, as they can become tough.

Nutritional Facts

Calories: Approximately 150-200 calories per split, depending on the size and specific ingredients used.
Carbohydrates: About 30-35 grams, primarily from the all-purpose flour, contributing to the energy content.
Proteins: Roughly 4-5 grams, coming from the combination of milk, flour, and a small amount from the butter.
Fats: Generally around 3-5 grams, with a portion of this being saturated fat due to the butter.
Fiber: Limited fiber content, typically less than 1 gram, unless whole wheat flour or other fiber-rich ingredients are used.
Sugars: Around 5 grams, mainly from the added sugar in the dough.

Other nutrients:

Sodium: Depending on the amount of salt used, there can be about 200-300 mg of sodium.
Vitamins and Minerals: Small amounts of calcium and iron from the flour and milk, along with B vitamins contributed by the yeast.

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Frequently Asked Questions – FAQ’s

Devonshire splits are a type of sweet bread roll, traditionally served in Devon, England. They are soft, slightly sweetened, and typically split open and filled with cream and jam, particularly clotted cream and strawberry jam, making them a staple in British cream teas.

Yes, Devonshire splits can be adapted for a vegan diet. Substitute the dairy milk with a plant-based alternative such as almond or oat milk, and use vegan butter instead of regular butter. For the egg wash, a simple brush of plant-based milk or a light syrup will work to give the splits a golden finish when baked.

The key to soft and fluffy Devonshire splits lies in proper kneading and allowing enough time for the dough to rise. Ensure the dough is kneaded until smooth and elastic, which can take about 10 minutes by hand. Also, give the dough sufficient time to rise in a warm, draft-free place until it doubles in size for both the first and second rises.

Yes, Devonshire splits can be frozen for later use. It’s best to freeze them after they have been baked and cooled completely. Wrap each split individually in cling film or place them in a zip-lock bag to prevent freezer burn. They can be stored in the freezer for up to 3 months and reheated in the oven or microwave when ready to serve.

While clotted cream and strawberry jam are traditional, you can fill Devonshire splits with a variety of other ingredients. Consider using lemon curd for a tangy twist, or chocolate spread for a sweet treat. For a less sweet option, try soft cheeses like mascarpone or ricotta, possibly combined with a drizzle of honey or fresh fruit slices. These variations can transform Devonshire splits into a versatile component of both sweet and savory snacks.

Devonshire Splits

Recipe by JesseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

200

kcal

Ingredients

250 grams (2 cups) All-purpose Flour – Forms the base of the dough.
25 grams (2 tablespoons) Sugar – Adds a slight sweetness to the buns.
5 grams (1 teaspoon) Salt – Enhances the flavor.
15 grams (1 tablespoon) Butter, softened – Adds richness and tender texture.
150 ml (2/3 cup) Whole Milk, lukewarm – For moisture and to activate the yeast.
7 grams (1 packet) Instant Yeast – Leavens the dough, making it rise.
1 Egg, beaten – Used for an egg wash to give the splits a golden crust.

Directions

Start by gathering all the ingredients. Ensure the butter is softened, which will make it easier to incorporate into the dough. Warm the milk slightly; it should be lukewarm, not hot, to effectively activate the yeast without killing it.
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix these dry ingredients together until evenly distributed. In a separate small bowl, dissolve the instant yeast in the lukewarm milk, then pour this mixture into the flour blend. Add the softened butter to the bowl.
Begin mixing the ingredients until a dough starts to form. Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. This process is crucial as it develops the gluten in the flour, giving the splits their structure and soft texture.
Place the kneaded dough in a greased bowl, turning once to coat the surface of the dough with a bit of oil or butter to prevent it from drying out. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm, draft-free area. Allow it to rise until it doubles in size, which typically takes about 1 to 1.5 hours depending on the room temperature.
Once the dough has doubled, punch it down gently to release any air bubbles. Turn it out onto a lightly floured surface and divide it into equal pieces — usually 10 to 12 splits are ideal from this amount of dough. Shape each piece into a smooth ball and then flatten slightly to form the traditional split shape.
Arrange the shaped splits on a baking tray lined with parchment paper, leaving enough space between each for expansion. Cover them loosely with a greased plastic wrap or a light kitchen towel. Let them rise again in a warm place until nearly doubled in size, which should take about 30 to 45 minutes.
Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit). Gently brush the tops of the risen splits with beaten egg, ensuring you cover them gently to avoid deflating. This egg wash will help in achieving a golden and glossy crust once baked.
Bake in the preheated oven for about 10 to 15 minutes or until the splits are golden brown and sound hollow when tapped on the bottom.
Remove the splits from the oven and transfer them to a wire rack to cool. They are best served slightly warm. Traditionally, Devonshire splits are sliced open and filled with jam and clotted cream, making them a delightful treat for tea time or a special occasion. Enjoy your homemade Devonshire splits with a cup of tea or as part of an afternoon cream tea spread.

Conclusion

Devonshire splits are a charming and delightful addition to any tea table. Known for their light, fluffy texture and slightly sweet taste, they serve as a versatile canvas for various fillings, ranging from traditional clotted cream and jam to more innovative choices like lemon curd or chocolate spread.

While they do require some patience in preparation, particularly during the kneading and rising phases, the result is a treat that perfectly balances simplicity and indulgence. Whether enjoyed in a classic British cream tea setting or as a part of a festive gathering, Devonshire splits promise to bring a touch of elegance and satisfaction to your culinary experience, making them a beloved choice for bakers and diners alike.

Perfect Devonshire Splits Recipe

Kitchen Tools Needed

Ingredients for Devonshire Splits