Cornish Splits

Cornish Splits are a type of enriched yeast bread or sweet roll that originates from Cornwall, England. They are often enjoyed split open and filled with jam and clotted cream, similar to a cream tea. Here’s a basic recipe for making Cornish Splits:


For the dough:

  • 500g (about 4 cups) strong white bread flour
  • 75g (about 1/3 cup) caster sugar
  • 10g (about 2 teaspoons) salt
  • 10g (about 2 teaspoons) instant yeast
  • 300ml (about 1 1/4 cups) lukewarm milk
  • 50g (about 1/4 cup) unsalted butter, softened
  • 1 large egg, beaten

For the filling:

  • Clotted cream
  • Jam (traditionally strawberry or raspberry)


  1. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
  2. In a separate bowl, mix the yeast with lukewarm milk and let it sit for a few minutes until it becomes frothy.
  3. Pour the yeast mixture into the well in the dry ingredients. Add the softened butter and beaten egg.
  4. Mix the ingredients together to form a dough. Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
  5. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
  6. Preheat your oven to 220°C (425°F).
  7. Punch down the risen dough and turn it out onto a floured surface. Divide it into equal portions and shape each portion into a ball.
  8. Place the dough balls onto a baking sheet, leaving space between them. Cover with a cloth and let them rise for an additional 30-45 minutes.
  9. Bake the rolls in the preheated oven for 12-15 minutes or until they are golden brown and sound hollow when tapped on the bottom.
  10. Allow the Cornish Splits to cool on a wire rack.

Once they are cooled, split the rolls open, spread them with clotted cream, and add your favorite jam. Enjoy your homemade Cornish Splits!

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