Mini sage & onion scones
By Good Food
These mini savoury scones are quick to make and are cute canapés for your Christmas party
Nutrition per serving
- 1 tbsp olive oil
- 1 onion, finely chopped
- 225g self-raising flour, plus extra for dusting
- 50g unsalted butter
- 6 sage leaves, finely chopped
- 125-150ml/4floz-¼pt milk
- 1 egg, beaten
- 4 tbsp cranberry sauce
- 140g/5oz turkey breast, sliced to scone size
Heat oven 220C/200C fan/gas 7. Heat the oil in a pan and cook the onion for 5 mins until soft, then set aside to cool. In a food processor, pulse the flour and butter together until the mixture looks like crumbs, then add the sage, cooled onion and enough milk to make a soft but not sticky dough. Tip out onto a floured surface, knead briefly, then roll out to 1cm thickness. Using a 1.5cm cutter, stamp out mini scones. Brush tops with egg, put onto a baking sheet and bake for 8-10 mins until risen and golden.
To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.