Helen Goh's rhubarb and vanilla cream splits
While researching seaside cottages for our holiday in the UK this summer, I regularly came across tantalising mentions of Cornish and Devonshire splits. I've made countless scones, of course, but...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Cooling rack
- Roasting pan
- Pastry brush
- Mixing bowl
- Spatula
- Whisk
- Saucepan
- Stove
- Oven
- Plastic wrap
- Parchment paper
- Kitchen towel
- Chef's knife
- Spoon
- Measuring cup
Ingredients
- 500g plain flour
- 50g castor sugar
- 1 tsp salt
- 2¼ tsp instant dried yeast
- 200ml lukewarm milk
- 60g butter, melted, then cooled to room temperature
- 2 large eggs, plus 1 extra, lightly beaten, for eggwash
- 350ml pure cream, lightly whipped to soft peaks
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