traditional Cornish splits

traditional Cornish splits

Crown with your favourite jam and genuine Rodda’s Cornish clotted cream for a true taste of Cornwall


450g strong flour

113g plain flour

1 tsp sugar

1 tsp salt

28g fresh yeast

85g Cornish butter

½ pint warm milk

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 warm with homemade strawberry jam and lashings of Cornish clotted cream!

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  1. h penny says:

    I found it really hard to print out this recipe – – computer skills leave a lot to be desired. Cannot wait to try it out.

  2. Carol Coward says:

    Proper job!! xx

  3. nicholas baigent says:

    I am so glad to see this. I just returned from Mevagissey where I asked for slits in a local baker, and was amazed to find them on sale. They told me of a local restaurant (Number 5) where they still offer cream tea with splits rather than scones, and I was surprised to find that they do despite not having it on their menu. By the way, splits are nice and MUCH more HEALTHY than scones.

    1. Anne Law says:

      They are lovely, however, on the health front, splits have sugar in them whereas scones don’t.

  4. Stefano says:

    Yes, definitely agree with splits being healthier, the scones are heavy by comparison.

    Speaking of which, as a Cornish person, I have erred in the most awful way.

    By this, I mean I bought another make of clotted cream, it was from Underwood and I must tell you, it is the worst I have ever tasted, except there was no taste it was a greasy sludge in the mouth.

    Never again will I tread the path of insincerity. I, who watched the mother of a dear old friend warm the milk from their Guernsey cow overnight then skim the cream off the following day as the scones or splits reached full cooking in the old range.

    I, who recollect the incredible smell that filled the old kitchen as the splits were buttered, the home made jam spread and the freshly skimmed cream put in front of me to help myself.

    I, who knew the true taste of Clotted cream have just thrown this rubbish from a Devon dairy in the West of Devon, into the bin with only a teaspoon missing such was its foul taste.

    Roddas, I’m a repentant sinner! Welcome me back suitably humbled and ready to tread the true path for now and ever more. Never to wander again!

  5. Diane E says:

    The traditional Cornish splits take me back to 1952 when I had my first cream tea in St Ives, served with spits. Those were the days!

  6. says:

    Splits. Takes me back to sunday school outings, village hall fund raising etc, lovely days.

  7. David Rosevear says:

    Has anyone used this recipe to make the dough in a breadmaking machine and then divided up the resulting dough and baked the individual pieces in a conventional oven?Help please,David Rosevear.

    1. Pat Parry says:

      Yes – it works a treat. Give the individual splits plenty of time to rise in a warm environment. (they go into my airing cupboard).

  8. Dianne Darch says:

    What temp should the oven be to cook the splits?

    1. Sylvia Mease says:

      Dianne, the instructions say 175 degrees

  9. Josephine paddon says:

    As a Devonian I am sad to say that your cream is the best! Even better on a Tuff.

  10. Morwenna says:

    In Rosie’s kitchen in Bude, and to my surprise when I ordered a Cornish cream tea, I got some Cornish splits with Rodda cream and it was wonderful!!
    Much healthier and nicer get the traditional splits instead of scones.

    PROPER JOB!!!!

  11. Glynis says:

    Roddas has always been the best! Splits or scones, home made strawberry jam delicious. Any fruit pie, crumble, cobbler or Figgy Obin tastes great. Must not forget thunder & lightening!

  12. Carmie Anderson says:

    I’m not sure what strong flour is I’m from the USA. I also will need to convert measurements to cups Thanks for any help you can give me.

  13. M. Glass says:

    Could you tell me if the 450g strong flour is plain or self raising please. Thanks

    1. Phil says:

      Strong flour is bread flour. It’ll say ‘Strong’ on the bag. Definitely not self-raising.

    2. John Rodda says:

      It’s plain flour, but with a high gluten content. It makes the best traditional bread dough and is also perfect pastry for pasties.

  14. Denise says:

    Can I use easy bake yeast instead? If so, what is the conversation rate pls?

  15. John Rodda says:

    Wow! I mixed a couple of different recipes together and they turned out proper ‘ansum

    Wish I could post a photo

Time: Prep: 30 mins, plus 1-1½ hours rising time |Cooking: 20 mins
Makes: approx. 15 buns, depending on size

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