Paulthebread wrote:I have to say I'm with your parents on this - the cream replaces the butter, which is why it goes on first!
170g/6oz self-raising flour
170g/6oz plain flour
½ tsp salt
½ tsp bicarbonate of soda
290ml/½ pint buttermilk
aero280 wrote:The other problem that you may have is that in the Tamar Valley the term "buttermilk" was used for the milk that was left after the butter had been churned. It was not the fermented yogurty stuff sold as buttermilk in supermarkets today.
Maggie wrote:Eventually I have the recipe from the horses mouth. What a kind and helpful person Richard Hunt is. Thanks!
suffolk wrote:Being fascinated, I googled and came up with this http://www.sugarvine.com/devonandcornwa ... uestion=82
Seems like a can of worms
scullion wrote:you do realise that after christmas (and at other times ) when it is reduced to a very silly price in the supermarkets, that you can freeze clotted cream?
Janner wrote:I recall always having 'splits' or 'tuffs' which were small soft rolls made with milk. Believe me, you youngsters, a cream tea with well made scones is fantastic, but with splits it is nirvana! Incidentally splits were a ha'penny (old money, approx. £0.002) each and 13 to the bakers dozen.
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