300 g self-raising flour
50 g butter
75 g Red Leicester cheese, grated
1 medium egg
6 - 8 tbsp milk, plus extra for glazing
1 red pepper, deseeded and halved
1. Preheat the oven to 200°C/400°F/Gas 6. Sift the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Stir in the cheese.
2. Beat the egg with the milk and gradually add to the dry ingredients, mixing into a soft dough. Knead on a floured surface and tear into small nuggets, then shape into fingers by rolling between your palms. Mark knuckle lines on with a knife and
place onto a baking sheet
3. Cut out 'nail' shapes from the pepper halves, then press onto the end of each scone finger.
4. Brush the scones (but not the pepper) with a little milk and bake for 15 minutes until risen. Leave to cool before serving with the Bats' Blood Soup
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