Name: Mini sage & onion scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 16
Cuisine: British
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; 4 tbsp cranberry sauce; 140g/5oz turkey breast, sliced to scone size

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

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.