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I just bought a book 'the last food of England' by Marwood Yeatman and it has an excellent recipe for these. (it also says they are also called splits). Hopefully they will not mind me posting this as I think they actually want to promote the continued use of old recipes like this.
I have tested it and it is gorgeous and simple and yes uses yeast, as opposed to scones which do not, but is worth it for the lightness you will get they are incomparable with scones other than what you put on them - jam and cream!
(I have added notes):
450g strong white bread flour
300ml milk
50g butter
1tsp salt
10g yeast (it did not specify if fresh or dried but I used dried and it worked fine)
10g sugar
Melt the butter, warm the milk a little so just blood warm ish and mix with the yeast. Put the dry ingredients in a bowl make a well and add the yeast milk butter mix and mix all together. cover with cling film and put in the airing cupboard or in front of the fire etc for an hour or so to rise.
Put the oven on - 220C if an electric fan oven worked fine. remove the dough onto a floured work surface and cut rounds out of it about 6cm diameter according to the looks of the one in a photo earlier in the book. Bake for 20 mins ish till lightly golden brown.
Serve cut with jam and cream as you would a scone.
Very light like a pillow and delicious.
By the way, if you want to go to a place that still sells these, go to the Green Lantern Cafe in Torrington, EX38 8HN (a post on these was made on trip advisor Oct 2012 so probably still do)
I have tested it and it is gorgeous and simple and yes uses yeast, as opposed to scones which do not, but is worth it for the lightness you will get they are incomparable with scones other than what you put on them - jam and cream!
(I have added notes):
450g strong white bread flour
300ml milk
50g butter
1tsp salt
10g yeast (it did not specify if fresh or dried but I used dried and it worked fine)
10g sugar
Melt the butter, warm the milk a little so just blood warm ish and mix with the yeast. Put the dry ingredients in a bowl make a well and add the yeast milk butter mix and mix all together. cover with cling film and put in the airing cupboard or in front of the fire etc for an hour or so to rise.
Put the oven on - 220C if an electric fan oven worked fine. remove the dough onto a floured work surface and cut rounds out of it about 6cm diameter according to the looks of the one in a photo earlier in the book. Bake for 20 mins ish till lightly golden brown.
Serve cut with jam and cream as you would a scone.
Very light like a pillow and delicious.
By the way, if you want to go to a place that still sells these, go to the Green Lantern Cafe in Torrington, EX38 8HN (a post on these was made on trip advisor Oct 2012 so probably still do)
We've been making them from a Marks and Spencer recipe book since the late 70s, and haven't ever lived in Devon 
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