Makes 16, 20 minutes preparation, 15 minutes cooking
These mini sage and onion scones take the classic Stuffing flavours and marry them together perfectly to create little savoury snacks that are great for a Christmas buffet.
- 225g Self-Raising Flour with a little extra for dusting
- 50g Unsalted Butter
- 125-150ml Milk
- 1 beaten Egg
- 5 fresh Sage Leaves, finely chopped
- 1 Onion, peeled and finely chopped
- 1tbsp Olive Oil for frying
- Preheat the oven to 220C.
- Heat the olive oil in a frying pan and cook the finely chopped onion for around 5 minutes until it has softened then set aside to cool.
- Next, pulse the flour and butter together in a food processor until the mixture looks like breadcrumbs before then adding the finely chopped sage, cooled onion and enough milk to make a soft but not sticky dough. Top Tip: add the milk a little at a time and pulse after each addition to make sure you don’t make the mixture too wet.
- Tip the scone mixture out onto a lightly floured surface, knead briefly, then roll out to around a 1cm thickness. Using a 1.5cm round cutter, cut out the mini scones then brush tops with a little beaten egg, put onto a baking tray and bake for 8-10 minutes until risen and golden.
- Serve warm with a little butter for a delicious festive treat or serve as canapés by filling them with a little cranberry sauce and some sliced roasted turkey.