Cornish split
A close cousin of the classic scone, the Cornish split is a sweet bread bun. Serve it with homemade jam and luscious Cornish clotted cream, or with golden syrup and clotted cream to make a Thunder and Lightning
The team at Rodda’s in Cornwall share their traditional Cornish split recipe
www.roddas.co.uk
Oven temp 175°c / gas 3
- Fresh yeast 28g
- Sugar 1 tsp
- Milk ½ pint, warm
- Strong flour 450g
- Plain flour 113g
- Salt 1 tsp
- Cornish butter 85g
- Mix the yeast and sugar together until combined. Stir in the warm milk.
- Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
- Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
- Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
- Leave to prove in a warm place until the buns have doubled in size.
- Place in a preheated oven and bake at 175°c / gas 3 for 20 minutes.
Try the Cornish split’s neighbour, the Devon cutround, here.
You will need
- Fresh yeast 28g
- Sugar 1 tsp
- Milk ½ pint, warm
- Strong flour 450g
- Plain flour 113g
- Salt 1 tsp
- Cornish butter 85g
Method
- Mix the yeast and sugar together until combined. Stir in the warm milk.
- Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
- Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
- Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
- Leave to prove in a warm place until the buns have doubled in size.
- Place in a preheated oven and bake at 175°c / gas 3 for 20 minutes.
Try the Cornish split’s neighbour, the Devon cutround, here.
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