Devonshire Splits

Devonshire splits, originated in the Devon area, are bun splits and filled with jam and cream. These make a great alternative to scones for afternoon tea.


INGREDIENTS

Basic bun dough (see my recipe)
egg wash
200g Chantilly cream
100g strawberry jam
icing sugar, for dusting


METHOD

1. Take the basic bun dough and roll out into four dough balls of equal weight.
2. Place on a slightly greased baking sheet.
3. Cover the buns and allow to prove for at least 15/20 minutes.
4. Brush each bun with egg wash.
5. Bake in a hot oven at 220'c for 15-20 minutes.
6. Once the buns are cooked, allow to cool down.
7. Cut each bun on one side and fill in with Chantilly cream and strawberry jam.
8. Dust with icing sugar to finish.