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CORNISH CREAM TEA

 Recipe  •  Published on: 17 Aug 2014

The traditional Cornish Cream Tea is served with splits rather than Scones and the splits are cut in half buttered then the Jam goes on first and clotted cream on top

CORNISH SPLITS

750 g Strong white flour

115 grams unsalted butter

30 g lard

2 teaspoons  caster sugar

1 teaspoon salt

14 g dried yeast

355 ml tepid full fat milk

A little tepid water to mix

cream the yeast and milk, melt the butter and lard.

Combine the butter,lard and flour and add the salt then add half the water and yeast and milk

 mix Add the rest of the water and mix to a dough. Set aside in a warm place for app 1 hour until double in size. Knead again and cut into 50 g pieces

Prove for another 40 minute until double in size and then bake in a hot over 220C for 20 minutes

SERVE WITH CORNISH TEA GROWN ON THE TREGOTHNAN ESTATE

 

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