Savour the Cornish split…

Take a tasty trip back in time with our traditional Cornish split recipe…

Before the scone took the limelight, the traditional Cornish split was the cream tea order of the day.

More bread roll than buttery scone, these yeast-leavened bakes were traditionally taken out of Cornish ranges and piled up high in a tea towel, before being ‘split’ open and slathered with layers of clotted cream and jam.

Ingredients: 450g strong flour
113g plain flour
1 tsp sugar
1 tsp salt
28g fresh yeast
85g Cornish butter
½ pint warm milk

Time: Prep 30 minutes Cooking time 20 minutes

Makes: 12


Preheat the oven to 200 degrees /Gas Mark 6.

First, mix the yeast and sugar together until liquid and then add to the warm milk.

Next, sieve together the flour and salt 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 once more in a warm place until they have doubled in size again.

Finally, place in a pre-heated oven and bake at 175°C for twenty minutes.

Serve them warm with Rodda’s Cornish clotted cream and Tiptree strawberry preserve.


Now that you’ve mastered the splits, why not discover more about the history of the cream tea.