Tagged clotted cream

Splitting the Issue: Scones or Buns for Cream Teas?

Splitting the Issue: Scones or Buns, for Cream Teas?

In Cornwall, a cream tea was traditionally served with Cornish splits rather than scones. Cornish splits are little yeast-leavened bread rolls, they are split when still warm and first buttered, then spread with jam before topping it with a generous dollop of clotted cream. Sometimes treacle (Golden Syrup) would be used instead of jam; this combination goes by the name of “thunder and lightning” and although I’m not a big fan of treacle straight from the tin, it tasted — and the name sounded — rather good!

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