|Compressed yeast||1⁄2 Ounce (Fresh)|
|Warm milk||1⁄2 Pint|
|Plain flour||1 Pound (Strong, All Purpose, 4 Cups)|
|Ground cinnamon||1⁄2 Teaspoon|
|Castor sugar||3 Ounce (Superfine, 1/3 Cup)|
|Butter||2 Ounce (1/4 Cup)|
|Jam||1⁄4 Cup (4 tbs)|
|Cream||1⁄4 Cup (4 tbs) (Whipped Or Clotted, For Filling)|
Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift flour, salt and cinnamon into a warmed bowl.
Stir in the sugar and rub in the butter.
Make a well in the centre and pour in the yeast liquid.
Draw the ingredients together and beat to a smooth dough, adding more milk if required.
Knead on a lightly floured surface for 4 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place until doubled in size.
Turn onto a floured surface and knead lightly.
Divide the dough into 14-16 pieces.
Roll each into a ball, place well apart on a greased baking sheet and flatten the tops slightly.
Place in an oiled polythene (plastic) bag and leave in a warm place for 30 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Cool on a wire rack.
Before serving, split the buns and spread with jam and cream.