While most people think of scones for a cream tea, the traditional Cornish Split is the superior option! These soft, sweet yeast buns are traditionally cut at an angle and filled with either jam and cream, or cream with golden syrup (known as “Thunder and Lightning”) and dusted with a little icing sugar, either way is equally delicious! However, if you are going with jam and cream then the jam MUST go on first!
400g plain flour
300ml whole milk
1 tbsp caster sugar
½ tsp salt
25g quick action dried yeast
- Warm the milk and butter until the butter has melted, then leave to cool slightly
- Combine the flour and other dry ingredients in a large bowl, add the milk/butter mixture and combine to form a dough.
- Tip out onto a floured surface and knead for 2–3 minutes, using a little extra flour as necessary if the dough is wet. You don’t want to over knead this in order to keep the splits nice and soft.
- Place the dough into an oiled bowl and cover for 1 hour to prove.
- Split the dough into 12 equal pieces, form rounds, and place on baking tray(s) covered in parchment. Either place them on one tray close enough to touch when they prove (about 2cm apart) or space them further apart over 2 trays if you prefer them all to be perfectly round (the former is more traditional) then cover with a clean tea towel and leave to rest until doubled in size (30–45 mins depending on temperature)
- Meanwhile preheat the oven to 190°C/375°F/Gas5 and bake for about 15 minutes.
- Cool on a rack, and ideally serve while still very slightly warm. Cut them on an angle, almost all the way through but not quite, then fill with your choice of jam/cream/syrup!