The best places to eat, stay, shop and visit in the South West

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
Cornish split with clotted cream and jam

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
  1. Mix the yeast and sugar together until combined. Stir in the warm milk.
  2. Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
  3. Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
  4. Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
  5. Leave to prove in a warm place until the buns have doubled in size.
  6. 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

Supported by

FOOD Lifestyle - never miss an issue subscribe now

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

  1. Mix the yeast and sugar together until combined. Stir in the warm milk.
  2. Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
  3. Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
  4. Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
  5. Leave to prove in a warm place until the buns have doubled in size.
  6. 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

Churchill Recreate
South West 660
SW660
You may also like
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • Fresh yeast 28g
  • Sugar 1 tsp
  • Milk ½ pint, warm
  • Strong flour 450g
  • Plain flour 113g
  • Salt 1 tsp
  • Cornish butter 85g
  1. Mix the yeast and sugar together until combined. Stir in the warm milk.
  2. Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
  3. Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
  4. Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
  5. Leave to prove in a warm place until the buns have doubled in size.
  6. 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

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.