Based on a Waitrose recipe.
Devonshire splits (makes 12):
500g rice flour
½ teaspoon salt
25g caster sugar
1 x 7g sachet yeast
25g unsalted butter, melted
Clotted cream, jam and icing sugar to serve
- Stir the dry ingredients together and add the milk and butter. Bring it together and then knead for about ten minutes into a smooth, elastic dough. Cover and leave for an hour or so until doubled in size.
- Punch the dough down and cut into 12 pieces. Roll into balls and place on a greased baking tray. Preheat the oven to 200°C and leave the balls to prove for 20 mins.
- Bake for 10 – 15 minutes until risen and golden. Allow to cool, dust with icing sugar, slice and stuff with jam and cream.