Ingredients Jump to Instructions ↓

  1. 1/2 lb Stong white bread flour

  2. 1 ts Easy-blend yeast

  3. 1/2 ts Salt

  4. 1 tb Sugar

  5. 1 oz Butter; melted

  6. 1/4 pt Milk; warmed

  7. 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at

  8. 425 F (220 C) gas mark

  9. 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than

  10. 1 oz clotted cream per bun. Then dust with icing sugar. Makes

  11. 8 buns. Source: Philippa Davenport in "Country Living" (British), March

  12. 1989. Typed for you by Karen Mintzias


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