CORNISH CREAM TEA
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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