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.