Dolcelatte-stuffed figs
Simple yet impressive stuffed figs make lovely canapés and only take 15 minutes to make
Mini sage & onion scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 225g self-raising flourplus extra for dusting
- 50g unsalted butter
- 6 sageleaves, finely chopped
- 125-150ml/4floz-¼pt milk
- 1 eggbeaten
To serve
- 4 tbsp cranberrysauce
- 140g/5oz turkeybreast, sliced to scone size
Nutrition: per serving
- kcal90
- fat4g
- saturates2g
- carbs12g
- sugars1g
- fibre1g
- protein2g
- salt0.16glow
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.
