Devonshire splits (light yeast buns with jam and cream)

Clockwise: Stephanie Alexander's cheese scones, hinnies and devonshire splits (light yeast buns).
Clockwise: Stephanie Alexander's cheese scones, hinnies and devonshire splits (light yeast buns).  Photo: Eddie Jim
Dietary
Nut-free

I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie.

Ingredients

225g plain flour

pinch salt

1 teaspoon dried instant yeast

1/2 tsp sugar

150ml milk

1 tbsp butter

1 small egg, beaten

jam

thick cream

icing sugar

Method

Put flour and salt into a mixing bowl.

Mix yeast and sugar in a cup.

Warm milk to lukewarm, pour a little of it onto the yeast mixture and leave to froth.

Meanwhile, melt the butter and add to the warm milk. Combine milk, melted butter and yeast mixture.

Make a well in the flour and pour in liquids. Mix to a soft dough, cover and leave to rise until it doubles (about one hour) in a draught-free spot.

Heat oven to 220C.

Knock down dough and divide into six. Form each piece into a ball and place on a greased and floured baking tray. Flatten slightly with your hand. Leave to recover for 20 minutes.

Brush top and sides of buns with beaten egg. Bake for 15 minutes.

Cool, split and butter, or serve with jam and the thickest cream. Dust top of filled buns with icing sugar. Leftover unfilled buns are good toasted.