Walnuts and Yarg – nature knows best!
Try these delicious Walnut and Yarg scones from Marc Elliott – you will not regret it!
350 g yoghurt
25ml double cream
30g caster sugar
400g plain flour
1tsp celery salt
2tsp cream of tartar
1tsp bicarb of soda
1/2 tsp baking powder
50g unsalted butter, softened
200g Cornish Yarg
12g chopped walnuts
beaten egg with a pinch of salt and 10g grated Cornish Yarg.
METHOD:
Pre heat oven to 180C. Stir yog, cream and sugar together. leave for sugar to dissolve. Rub in butter to form breadcrumbs. Add grated Yarg, walnuts, mix well. Add yog mix. Quickly work into sticky dough. scoop onto floured surface. Dust top of dough and pat into 4cm deep block. Use 6cm cutter to cut out scones. Place on deep sided baking tray. Brush tops with egg, leave for 15 mins. Sprinkle on Yarg and bake for 12-14 mins until just coloured. Cool on rack, cover with tea towel to keep them moist.
Enjoy!