Cornish Splits

Preparation

1. Step 1

   In a small saucepan heat water with milk just until lukewarm and remove pan from heat. Stir in sugar and yeast and let stand until foamy, about 5 minutes.

   Step 2

   While yeast is proofing, in a bowl whisk together flour and salt and with a pastry blender or fingertips blend in lard until mixture resembles coarse meal. Add milk mixture to flour mixture and stir until a dough forms. On a lightly floured surface knead dough gently just until smooth, about 1 minute.

   Step 3

   Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.

   Step 4

   Grease 2 baking sheets.

2. Step 5

   Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter). Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.

   Step 6

   Preheat oven to 375°F.

3. Step 7

   Bake splits in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.

4. Step 8

   Serve splits hot or at room temperature, cut open, with jam and clotted cream.