Yeasted buns filled with rhubarb compote and vanilla cream.William MeppemWhile researching seaside cottages for our holiday in the UK this summer,I regularly came across tantalising mentions of Cornish and Devonshire splits. I've made countless scones,of course,but these sweetened yeast buns,split and filled with compote and clotted cream,make a delightful,pillowy alternative:you just need a couple of extra hours up your sleeve to let the dough rise. By all means,use any bright jam in place of this recipe's rhubarb compote.