Whenever I turn out a particularly good meal, my mum always get the credit for it. Why? Because it was my mum who taught me how to cook and who first sparked my interest in creating good food because she is so passionate about it herself. I know it is a cliché but my mum really did teach me everything I know about good cooking!
My mum is honestly the best cook I know. She easily creates tasty meals from scratch and knows all the tricks of the trade. Although she wasn’t that patient with me in the kitchen (often tutting as she came to have a look just when I was taking some shortcut or other) she was always ready to help and give advice.
This mature cheddar cheese scone recipe was created by my mum. I asked her to share it with me and teach me how to make them and luckily for us, she willingly obliged.
This cheese scone recipe is incredibly versatile and can be doubled with ease for when you are catering for a crowd. Serve it on it’s own with some good butter or alongside a steaming bowl of roasted tomato soup. These cheese scones are also perfect for brunch, simply topped with a poached egg and some hollandaise sauce.
Mum and I hope that you love this recipe as much as we do!
Mature Cheddar Cheese Scone Recipe
- 250g of self raising flour, sifted
- 5g of baking powder
- Pinch of salt
- Pinch of cayenne pepper (optional)
- 62g of unsalted butter at room temperature
- 100g of black bomber cheddar, grated (plus 25g more for the topping)
- 1 egg at room temperature
- 38ml of full fat greek yoghurt
- 50ml of full fat milk
You will also need a 5cm round cutter to cut the scone dough and a baking tray. Makes 8 scones.
Heat the oven to 160 degrees Celsius.
Sieve the flour and the baking powder into a large mixing bowl. Add the salt and mix to combine. Chop the butter into small squares and add into the mixing bowl. Using your hands, rub the butter into the flour mixture until it forms the texture of soft breadcrumbs. Then rub in the grated mature cheddar cheese.
In a separate bowl, whisk together the egg, yoghurt and milk using a hand whisk. Once it is all well combined, make a well in the middle of the flour mixture and pour it in.
Using your hands again, mix everything together until a soft sticky dough is formed, incorporating all the liquid. Cover the bowl with cling film and leave to rise for 20 minutes.
Meanwhile, line a baking tray with baking paper and lightly dust a clean work surface with flour. Your dough cutter will also need a light dusting of flour too.
Once the 20 minutes are up, tip the dough onto the floured surface and knead until the dough is smooth (this only takes a couple of minutes). Using a rolling pin, roll the dough out until it is 3cm thick. Cut out the individual scones with the dough cutter (press straight down – never twist!) and place them upside down onto the baking tray. Sprinkle with the extra cheddar.
Bake in the centre of the oven for between 15-20 minutes or until the scones are well risen and golden.
Take out of the oven and allow to cool before serving. You can serve all sorts of different things with these scones. Just plain with butter. Alongside a steaming bowl of tomato soup. Or underneath a perfectly poached egg and some hollandaise sauce for a delightful brunch!
This cheese scone recipe will keep for a couple of days when stored in an air tight container