Coastal flavours

CORNISH SPLITS WITH RASPBERRY JAM AND CORNISH CLOTTED CREAM

High days and holidays, and early morning walks to the bakery with my dad for the best teatime treats. Nothing evokes more Cornish childhood memories for me than the quintessential cream tea. I love baking, and splits and scones are so worth making yourself. I think a revival of the split is required - which are more of a bread roll-style bake. Of course, it almost goes without saying… jam first before the clotted cream. These are delicious with raspberry, but also strawberry or damson jam.

MAKES 12

• 28g fresh yeast
• 2 tsp caster sugar
• 275ml milk, warmed
• 450g strong bread flour, plus extra for dusting
• 115g plain flour
• 85g salted butter

TO SERVE

• Raspberry jam
• Cornish clotted cream

Preheat the oven to 180°C/160°C fan/350°F/Gas 4

1. First, mix the yeast and sugar together with the warm milk until blended (if the milk is too hot it will