Devonshire Splits - cooking recipe

Ingredients

600 g strong white flour
50 g butter (room temperature and cut into pieces)
7 g yeast
1 teaspoon salt
2 teaspoons sugar
400 ml milk (warmed to hand hot)
to serve
strawberry jam
clotted cream

Preparation

Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.
Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
Place in an oiled bowl and let rise for about an hour or until doubled in size.
Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).
Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.
Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.