Think you know the Cornish cream tea inside out, but have you ever tried a Cornish Split? These more bread roll based treats were on the menu long before the scone and best enjoyed with clotted cream and jam.
The Cornish split is less buttery scone and more of a yeasty bread so give you a slightly different take on the traditional Cornish Cream Tea.
What you need
550g strong plain flour
85g Cornish butter
1 tsp sugar
1 tsp salt
15g dried yeast
½ pint warm milk
How you do it
Preheat the oven to 180°C (gas mark 6).
Warm the milk, then stir in the yeast and sugar and leave to one side. Sieve the flour and add the salt and butter. Next rub together to form a fine breadcrumb. Gradually add the milk until the mixture forms a dough, knead well.
Cover with a towel and leave in a warm place for about half an hour until the dough has doubled in size. Knead again and then divide the dough into 12 and roll into buns. Place on a floured baking tray and leave again for half an hour to double in size.
Bake in the oven for about 20 minutes until just golden on top.
Spilt when warm and spread with butter, then top with jam and cream as you would with a scone (jam first remember!).
Try our more well known Cream Tea recipe and compare the two to see which you prefer.
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