Mini sage & onion scones

Mini sage & onion scones

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(5 ratings)

Prep: 20 mins Cook: 15 mins


Makes 16
These mini savoury scones are quick to make and are cute canapés for your Christmas party

Nutrition and extra info

  • Freeze scones only

Nutrition: per serving

  • kcal90
  • fat4g
  • saturates2g
  • carbs12g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.16g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 225g self-raising flour, plus extra for dusting
  • 50g unsalted butter
  • 6 sage leaves, finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 125-150ml/4floz-¼pt milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To serve

  • 4 tbsp cranberry sauce


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 140g/5oz turkey breast, sliced to scone size



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…


  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.

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

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Comments, questions and tips

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9th Apr, 2016
I don't know that anyone ever proofread this recipe. The size of an onion as well as sage leaves can be ambiguous. There's no salt, not enough seasoning, and the size to cut the scones is just incorrect by anyone's standards. I just made them, trying to adjust everything accordingly, and mine just didn't rise enough to split in half at all: so, more a tasty thick soft cracker than a "scone". I'm not in the habit of posting negative reviews, but this recipe will waste your readers' time and money. Look for another recipe.
14th Oct, 2013
Lovely idea especially for the festive season, but needed more salt and herbs. 1.5cm cutter? A mistake I think. 1.5 inches, yes. Roll thicker before cutting out, 1.5cm worked best.
28th Dec, 2012
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....
18th Dec, 2010
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?
11th Dec, 2010
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.
7th Dec, 2010
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!
11th Nov, 2010
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.
12th Nov, 2013
Do these freeze well?
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