About this recipe:A delicious afternoon tea speciality direct from Cornwall. Split open and serve warm with butter, clotted cream and strawberry jam.
1 teaspoon dried active baking yeast
300ml lukewarm milk
1 tablespoon caster sugar
375g plain flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled
Directions Prep:15min › Cook:20min › Extra time:1hr5min › Ready in:1hr40min
In a small bowl, dissolve the yeast in the milk and add the sugar. Set aside for 5 minutes, or until foamy.
In a large bowl, sift the flour and salt together and add the butter. Add the yeast mixture to the flour mixture, and turn out on to a floured surface. Knead until the dough is smooth and elastic, then return dough to a clean, greased bowl. Cover with a clean towel and let rise in a warm, draught-free place for 45 minutes.
Preheat oven to 220 degrees C.
Turn dough out on to the freshly floured surface and shape into 9 balls. Place balls into a greased and floured 23cm square cake tin, cover with the clean towel and set them aside for another 15 minutes to rise again.
Bake for 15-20 minutes, or until browned and puffed. Split open and serve warm.