Occasionally I have seen these plain little buns referred to as Devonshire Splits. Indeed I've been told that North Devonians refer to them as 'cutrounds' and South Devonians as 'chudleighs'!
450 Gram Strong plain flour (1 lb) 50 Gram Caster sugar (2 oz) 25 Gram Fresh yeast (1 oz) (or 4 tsp dried yeast) 150 ml Milk, lukewarm ( 1/4 pint) 150 ml Water, lukewarm ( 1/4 pint) 50 Gram Butter, melted and cooled (2 oz) to serve Jam and fresh whipped or clotted cream
Sift 110g (4 oz) of the flour into a bowl. Add 1 teaspoon of the sugar. Blend the fresh yeast with the milk and water. If using dried yeast, dissolve 1 teaspoon of the sugar in the milk and water and sprinkle the yeast on top. Leave to stand for 10 minutes in a warm place until frothy. Add the liquid to the sifted flour. Mix well and leave for 20-30 minutes in a warm place until frothy.
Meanwhile, sift the remaining flour into another bowl. Add remaining sugar. Add to the yeast mixture with the butter. Mix to a fairly soft dough that leaves the sides of the bowl clean. Turn out onto a floured surface and knead for about 5 minutes until smooth. Cover and leave to rise until doubled in size.
Turn out onto a floured surface, knead lightly and divide into 14 equal-sized pieces. Shape each into a round bun. Stand well apart on a lightly greased and floured baking sheet. Cover and leave to rise for 30 minutes or until the dough feels springy when pressed lightly.
Pre-heat oven to 220 °C / 425 °F / Gas 7. Bake for 20-25 minutes. Cool on a wire cooling rack. When cold, split open and fill with jam and either fresh whipped or clotted cream.