Mini sage & onion scones

Latest comments and suggestions

• Victoria

  11 November 2010

  Victoria rated and commented on this recipe

  

  I don't want to be mean and give these a low rating as i'm the first to review but I found them quite bland. Salt is definitely needed. I don't know if it's my oven but they needed much longer than was given as the insides was not cooked and the bottoms were even after 15 mins. I tried cooking them in three batches with different timings and did not get them right atall. They looked promising but for me they didn't deliver - sorry.

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• Mientjie

  07 December 2010

  Mientjie rated and commented on this recipe

  

  Took Victoria's comments into account, so I added a good pinch of salt, upped the sage leaves to 12 smallish leaves, and once the eggwash was on, grated over a good sprinkling of parmesan cheese. I don't have a 1.5cm cutter so I made them square, like they do here in New Zealand - shape the dough into a rectangle and then cut into squares with firm, downward motions of a long sharp knife. Popped them into a 220 degree oven with the rack in the upper half of the oven, and they rose and browned beautifully in 10 minutes. Gorgeous!

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• Margaret

  11 December 2010

  Margaret commented on this recipe

  Made these today. The sage leaves I used were quite large and I found the flavour yummy! I will freeze them ready for Christmas and then serve them with drinks as suggested.

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• Party Princess

  18 December 2010

  Party Princess rated and commented on this recipe

  

  Made these with extra finely chopped sage, salt a sprinkle of parmesan as suggested. They tasted lovely but my one criticism is the size cutter that's suggested? It makes the scones extremely small and fiddly to add the turkey and cranberry sauce filling. As I made a double quantity, I also tried my 1.5" round cutter which produced a much better result in my opinion. Could the cutter measurement in this recipe be incorrect?

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• sideshow

  28 December 2012

  sideshow rated and commented on this recipe

  

  Spending today using up leftovers from Christmas and made these scones just to save wasting fresh sage. Providing you take the advice above - more sage and use salty not unsalted butter (this recipe needs a bit of salt so add a good pinch to the flour as well) - these are tasty, easy to make savoury treats. I also topped with some fresh Parmesan - great suggestion. Why any half-tidy cook would create a recipe without any seasoning is beyond me....

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Ingredients

• 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

TO SERVE

• 4 tbsp cranberry sauce
• 140g/5oz turkey breast, sliced to scone size

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Difficulty and servings

Makes 16

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Freeze scones only

Ingredients

• 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

TO SERVE

• 4 tbsp cranberry sauce
• 140g/5oz turkey breast, sliced to scone size

PER SERVING

90 kcalories, protein 2.0g, carbohydrate 12.0g, fat 4.0 g, saturated fat 2.0g, fibre 1.0g, sugar 1.0g, salt 0.16 g

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