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.


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.


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