A Classic Treat with a Light Spelt Twist
Spelt Devonshire Splits offer a simple way to enjoy a soft, lightly sweet bun that pairs well with fresh cream and jam. The dough stays airy, and the spelt flour gives a gentle nutty note without making the buns dense. They rise well and stay soft, making them ideal for afternoon tea. These buns work for both weekday baking and weekend treats.
Why This Recipe Works
This recipe uses white spelt flour to create a tender crumb that tears cleanly. The dough mixes smoothly and shapes easily, which makes the process friendly for beginners. The proofing time helps the buns stay light, and the short bake prevents them drying out. You can fill them simply or make them more indulgent with whipped cream.
Spelt Devonshire Splits
Description
Soft and airy, these Spelt Devonshire Splits offer a classic British bun made lighter with white spelt flour. They have a mild sweetness and a fluffy texture that pairs well with jam and fresh cream. Easy to bake and ideal for afternoon tea.
Ingredients
For the buns:
For filling:
Instructions
Mix the dry ingredients.
- Combine the spelt flour, sugar, yeast, and salt in a bowl.
Add the wet ingredients.
- Pour in the warm milk, add the egg, and mix until a soft dough forms.
Knead the dough.
- Add the softened butter and knead for 8–10 minutes until smooth and elastic.
First proof.
- Cover the bowl and let the dough rise for 1 hour until doubled.
Shape the buns.
- Divide the dough into 8 equal pieces and roll each into a smooth ball.
Second proof.
- Place the balls on a lined tray, cover lightly, and rise for 20 minutes.
Bake.
- Bake at 190°C (375°F) for 12 minutes until pale golden and soft.
Cool.
- Allow buns to cool fully before filling.
Fill the splits.
- Slice each bun along the top without cutting through, fill with jam, add whipped cream, and dust with icing sugar.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 56mg19%
- Sodium 142mg6%
- Potassium 88mg3%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
Keep the dough soft. Spelt absorbs liquid faster than wheat, so avoid adding extra flour too soon. The buns should feel light and slightly springy once baked.
Optional Substitutions or Variations
- Swap strawberry jam for raspberry, blackberry, or lemon curd.
- Add vanilla to the cream for more flavour.
- Make a dairy-free version with oat cream and vegan butter.
Storage
Store unfilled buns in an airtight tin for two days. Freeze for up to one month. Fill only before serving to keep the texture light.
