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1
In a small saucepan heat water with milk just until lukewarm and remove pan from heat.
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2
Stir in sugar and yeast and let stand until foamy, about 5 minutes.
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3
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.
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4
Add milk mixture to flour mixture and stir until a dough forms.
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5
On a lightly floured surface knead dough gently just until smooth, about 1 minute.
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6
Transfer dough to a lightly oiled large bowl and turn to coat with oil.
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7
Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.
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8
Grease 2 baking sheets.
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9
Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter).
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10
Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
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11
Preheat oven to 375F.
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12
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.
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13
Serve splits hot or at room temperature, cut open, with jam and clotted cream.
