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Mini sage & onion scones

Mini sage & onion scones

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

These mini savoury scones are quick to make and are cute canapés for your Christmas party

  • Freezable (Freeze scones only)
Nutrition: per serving
HighlightNutrientUnit
kcal90
fat4g
saturates2g
carbs12g
sugars1g
fibre1g
protein2g
low insalt0.16g
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Ingredients

To serve

Method

  • STEP 1

    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.

  • STEP 2

    To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 3 out of 5.5 ratings
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