A close up of a devonshire split

Recipe for Devonshire Splits

These Devonshire splits are sure to impress and are quite easy to make. In this recipe I give super simple to follow instructions so that you can be munching down on these tasty treats in no time. 

A close up of a devonshire split
Jam and cream filled sweet buns! Yummy!


  • 250g Plain white flour
  • 250g Very strong white bread flour
  • 1 tsp Salt
  • 7g Easy bake yeast
  • 60g Golden caster sugar
  • 60g Stork or similar
  • 260ml milk
  • 1 egg
  • Strawberry jam
  • Whipping cream 
  • Icing sugar for dusting (optional)


  • Melt the butter in a saucepan and set to one side.
  • Mix together both of the flours, the salt, the yeast and sugar in a large bowl. 
  • Then add the melted butter and the milk to make a soft dough.
  • Knead the dough on a floured work surface for ten minutes. 


  • Split the dough into ten equal parts and then roll into slightly flattened balls.
  • Place on a baking sheet and cover with a clean tea towel to proof. 
  • Once the dough has been left for about an hour, you should see a notable difference in size which means that the dough is ready.
Before proofing
After proofing
  • Preheat the oven to 200 (fan = 180 and gas = 6).
  • Crack the egg into a cup and whisk with a fork. 
  • Brush the rolls with a thin layer of the egg and then bake for 20 minutes in the centre of the oven. 
  • Once brown, take out to cool on a wire rack. 
  • Cut a slit into each roll. 
  • Whisk the cream until it becomes stiff (an electric whisk is best for this).
  • Spread a thick layer of jam into the slit and then fill with cream.
  • Pop a dot of jam on the top of each bun for decoration and then sprinkle with icing sugar.
Our finished Devonshire splits

Cooks tips!

  • These must be stored in the fridge and eaten within two days.
  • As ovens seem to vary so much you may need to experiment a little with the baking time. 
  • Whipping cream is any cream that says that it is suitable for whipping.
  • It takes a good five minutes using an electric whisk to get the cream to stiffen up.
  • When proofing, leave room for the buns to expand. 
  • Using a piping bag for the cream would make the Devonshire splits look more professional. 

If you have a go at making these then I would love to hear how you get on. If you follow me on social media you could even tag me in a pic so I see your buns! If you have enjoyed this recipe then you may like to have a look at my other recipes too, like my peanut butter and chocolate brownies. As always, I love to hear from you. 

You may also like...

Leave a Reply

Your email address will not be published.