How to Make Splits and Scones — The Victorian Way

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Today, Mrs Crocombe is making a classic teatime delicacy: scones to go with jam and cream. She's also preparing Devonshire Splits, a lesser-known dessert from the county of Devon where Mrs Crocombe herself was born.

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INGREDIENTS (Splits)
• 1 tbsp dried yeast
• ½ tsp sugar
• 225ml / 8floz warm milk
• 115g / 4oz butter (salted) plus a little extra for finishing
• 1oz / 25 g lard
• 675 g / 1 ½ lb flour

METHOD (Splits)
Combine the yeast, sugar and half of the milk in a bowl with 1 tbsp of the flour and leave until bubbly. Heat the remaining milk with the butter and lard. Make a well in the centre of your flour, and add the milk and the yeast mixtures and work into a soft, supple dough. Rise, covered, for 2-3 hours until doubled in size. Shape into small rolls and rise for a further 30-45mn. Bake at 200C for around 25-30mn. Remove from the oven and rub each roll with butter before wrapping in a clean cloth until cool. Serve split in two with cream and jam on the side (and butter, if you like).

INGREDIENTS (Scones)
• 450g / 1lb flour
v55g / 2oz butter
• 5g / 2oz caster sugar
• 1 tbsp cream of tartar
• ½ tbsp bicarbonate of soda
• 300ml / ½ uk pt milk

METHOD (Scones)
Rub the butter into the flour and then add the sugar and raising agents. Add the milk and mix it into a very stiff dough. Roll it briskly and gently on a cold slab and either cut into single scones or make into several larger ones which you should divide nearly through in quadrants (so that they pull apart into four triangles when cooked). Bake at 200C for 15-20mn. Serve warm or cold. If intended for breakfast or savoury toppings, leave out the sugar.

Chapters
00:00 Intro
00:47 For these recipes...
01:29 Splits
04:12 Scones
08:24 Presentation

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