Mature Cheddar Cheese Scone Recipe

Cheese Scone Recipe using mature cheddar cheese
Cheese Scone Recipe using mature cheddar cheese

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!

Mum carefully watching over me as I rub in the butter
Mum carefully watching over me as I rub in the butter

Mature Cheddar Cheese Scone Recipe

This is the tastiest cheese scone recipe I have ever tried
This is the tastiest cheese scone recipe I have ever tried


  • 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.

Cheese scone recipe - before baking
Cheese scone recipe – before baking


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


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Tunworth Cheese Pastry Parcels

I am a bit obsessed with using up leftovers to help avoid food waste. So when I found myself with some leftover pesto from the Mushroom Walnut Parsley pesto recipe I made over the weekend and some perfectly ripe Tunworth Cheese I went on a mission to create a tasty meal out of them.

These Tunworth Cheese Pastry Parcels turned out to be unexpectedly good! I shouldn’t really have been surprised though as, in my humble opinion, there is hardly a better food combination than crisp pastry and hot melting cheese!

These filo pastry parcels are filled with Tunworth cheese, buttery mushrooms, caramelised onions and the walnut parsley pesto.

If you haven’t tried Tunworth cheese yet, you are in for a real treat! For hardcore cheese lovers, you would be hard pressed to find a better British cheese than Tunworth. Made in Hampshire by Hampshire Cheeses, it is a bloomy-rinded, soft cows milk cheese that melts in a magnificent fashion. Ideal for this recipe! When eaten on its own, it has a lovely creamy texture and a long-lasting sweet, nutty flavour. If this hasn’t convinced you to try it, then maybe the fact that it has won Supreme Champion at the British Cheese Awards not once, but twice! If you love cheese but haven’t yet tried Tunworth, I highly recommend it.


Tunworth cheese filled pastry parcels with caramelised onions and mushrooms
Tunworth cheese filled pastry parcels with caramelised onions and mushrooms

Tunworth Cheese Pastry Parcels Recipe

Serves 4 as a starter at a dinner party with a salad or 2 as a weekday supper with buttered baby new potatoes


– 1 medium red onion, peeled + cut in half lengthways and then thinly sliced into half moons

– 2 tablespoons of olive oil

– 1 tablespoon of butter

– 250g chestnut mushrooms, rubbed clean and roughly chopped

– 120g of Tunworth Cheese (You can use more or less depending on how much you like this type of cheese)

– 8 sheets of filo pastry

– 4 tablespoons of the mushroom walnut parsley pesto from our previous recipe


Recipe Instructions

Pre-heat the oven to 190 degrees.

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add thinly sliced onion and sauté slowly, stirring often, until they are soft and translucent. Takes around 15 minutes. Set aside.

Heat a tablespoon of olive oil in the frying pan with 1 tablespoon of butter over a high heat. Add chopped mushrooms and sauté until all their liquid has released and evaporated. Takes around 10 minutes.

Lightly oil a baking tray. Carefully separate 2 sheets from the filo pastry. Lay them flat on top of one another on a clean surface (I use a large clean chopping board) and spoon on a heaped tablespoon of the pesto mixture into the middle. Spread into a small circle.

Divide the caramelised onions into 4. Spoon a portion onto the pesto mixture. Repeat with the mushrooms. Slice the cheese in 8 pieces. Add the cheese onto the mushrooms and onions. Taste a small pinch of all the ingredients together to check if it needs seasoning.

Pull the corners of the pastry up over the top of the mixture and pinch together hard about 2.5cm from the top of the pastry to combine, leaving a sealed parcel. Repeat to create the other 3 parcels. Pop in the oven for 15-20 minutes, or until pastry is crisp & golden brown in colour.

Serve with new potatoes or salad and enjoy!

Stuffed Portobello Mushrooms with Sun Dried Tomatoes, Blue Cheese + Walnuts

This recipe for stuffed portobello mushrooms was created by my mother Chrissie, who is an extremely talented + inventive home cook (as well as a Perfect Mum!). The combination of crunchy walnuts, earthy mushrooms and melting blue cheese is a real delight and probably like nothing you have tried before!

This recipe is extremely easy to make and most of it can be prepared in advance, making it perfect as a dinner party starter or for a midweek supper alongside some steamed greens and sweet (or white) potato mash.

  • (V) Vegetarian*
  • Serves four as a starter or 2 for a midweek supper
Recipe for Stuffed Portobello Mushrooms
Stuffed Portobello Mushroom Recipe


  • 8 Portobello mushrooms
  • 80g raw walnuts
  • 80g Sundried or sun blushed tomatoes
  • 1 tablespoon of whole grain mustard
  • 40g Blue Cheese (we chose Bath Blue). Don’t like Blue Cheese? You can substitute for Goat Cheese instead – we used Kidderton Ash
  • 1 tablespoon of Olive Oil
  • Salt & pepper for seasoning
Just 5 Main Ingredients
Just 5 Main Ingredients

Stuffed Portobello Mushrooms Recipe

1. Pre-heat the oven to 200 degrees. Wipe any dirt off the mushrooms with some kitchen towel (do not rinse as the mushrooms will take on the water & can become soggy). I remove the stalks but if you like them, then you can keep them on. Don’t worry about peeling the mushrooms.

2. Place the mushrooms in a roasting tray, season with a little salt + pepper and then drizzle with the olive oil. Take a few seconds to rub the oil over the mushrooms. Pop them into the oven and roast for 20 minutes, or until the mushrooms look cooked through & juicy!

Portobello Mushrooms
Sprinkle Oil over the mushrooms before putting them in the oven

3. Whilst the mushrooms are roasting, roughly chop the walnuts, sun dried tomatoes and blue cheese (or goats cheese if using instead). Place in a bowl and stir in the wholegrain mustard. Taste this mixture to see if it needs any seasoning or needs slightly more of one ingredient. It should be balanced in flavour so adjust according to your own personal taste!

4. Top the roasted mushrooms with this mixture and place back in the oven for 5 minutes, or until the mixture has warmed through and the cheese has softened/melted.

If serving these stuffed portobello mushrooms as a starter, serve on top of a simple mixed green or rocket salad with a drizzle of olive oil.

If you are cooking for a midweek supper, serve with steamed greens (like broccoli or spinach) and some mashed sweet potato (or normal potato!).

Not keen on blue cheese? We used goat cheese in these ones instead
Not keen on blue cheese? We used goat cheese in these ones instead

Enjoy the gorgeous combination of sun dried tomatoes, tangy mustard, salty-creamy-melted blue cheese, crunchy walnuts and earthy-meaty-juicy mushrooms!

*If you are vegetarian, make sure you pick a cheese made with vegetarian rennet. We have over 50 different vegetarian cheeses to chooses from at The Cheese Market