Devonshire Jam and Clotted Cream Splits

Victoria Whitmarsh, Hospitality Chef for UCSP (University Commercial Services Plymouth) at University of Plymouth has created these delicious Devonshire Jam and Clotted Cream Splits.  You can see the photos of the process (click to open fully) and and view/download the recipe!

Try these as a lovely alternative to scones for your summer cream tea. A light yeast leavened bread roll “split” (hence their name) and filed with clotted cream and jam.



225g Strong White Bread Flour

¼ tsp Salt

12.5g Dried Yeast

1tsp Caster Sugar

12.5g Butter, melted

150mls Warm Milk


  1. Sieve the flour and salt into a mixing bowl

  2. In a separate bowl mix the sugar and yeast with the melted butter and the warm milk and pour into the centre of the flour and mix together until a dough is formed.

  3. Knead the dough for 5 minutes then place in a clean lightly oiled bowl, cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.

  4. When doubled in size, cut into 4 large or 8 small pieces and carefully knead into balls.

  5. Evenly place on a greased and floured baking sheet, cover and leave to rise for a further 20 minutes.

  6. Whilst your waiting pre-heat your oven to 200 degrees c/gas mark 6

  7. After 20 minutes carefully brush the tops with milk and bake in the centre of the oven for 20 minutes or until golden brown and the bottoms sound hollow when tapped.

  8. Leave to cool slightly on a wire rack and then cut them open at an angle ¾ through and fill with clotted cream and a spoonful of jam on top. Finish with a dusting of icing sugar and enjoy!

Download the recipe here: