Mini sage & onion scones

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


  • 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. 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.