Mini sage & onion scones

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• self-raising flour↗225g g

  plus extra for dusting

• unsalted butter↗50g g
• sage↗6

  leaves, finely chopped

• milk ml
• egg↗1

  beaten

• cranberry sauce↗ tbsp

  sauce

• turkey g

  breast, sliced to scone size

Step-by-step instructions

1. 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. 2

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