0: Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough
1: Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place
2: Knock back and knead again briefly
3: Divide the dough into eight and shape into small round buns
4: Space them well apart on a greased baking tray
5: Cover and set aside to prove (rise) until light and puffy - about 20 minutes
6: Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown
7: Cool, then cut each bun down the middle, from top to bottom but not all the way through
8: Split open and fill with cream and jam
9: Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun
10: Then dust with icing sugar
11: Makes 8 buns
12: Source: Philippa Davenport in "Country Living" (British), March 1989
13: Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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