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Sage and Onion Scones Recipe by BeckyBecky Blogs

Sage and Onion Scones Recipe

by BeckyBecky

Scones are the easiest things in the world to bake tbh. This is a savoury twist on the delicious classic. Sage and onion is my favourite flavour of stuffing, which TBH means they should go with any Sunday Roast, but I especially love them at Christmas.

It might be a little late to go shopping for the ingredients, but chances are you have most of them in already! I can absolutely recommend baking up a batch of these to have with your leftover turkey.

I recently made some to take into work for a fuddle (which is apparently a Yorkshire thing – it’s when everyone brings food into work to share).

This recipe makes bucketloads of scones tbh, so don’t bother doubling the recipe like I usually do.

Sage and Onion Scones

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  • Onion (one large or two smaller)
  • Flour (self-raising, 450g)
  • Butter (unsalted, softened, 100g)
  • Dried sage (2tsp)
  • Milk (300ml)
  • Egg (one)


  1. Preheat the oven to 220°C.
  2. Finely dice the onion then fry for 5 minutes until soft.
  3. Sift the flour into a bowl and rub the softened butter in until it resembles breadcrumbs.
  4. Mix in the sage and cooled onion.
  5. Work quickly now. Slowly stir in the milk until you have a nice smooth dough. Add a bit more flour if it gets too sticky.
  6. Knead the dough on a floured surface for a couple of minutes.
  7. Roll out until it’s about 1.5cm thick. Cut out in whatever size you like and place onto a floured baking sheet.
  8. Beat the egg and brush onto the tops of the scones.
  9. Bake for 8 minutes or until golden brown.
  10. Serve with leftover turkey and cranberry sauce.

Sage and Onion Scones Recipe by BeckyBecky Blogs

Sage and Onion Scones Recipe by BeckyBecky Blogs

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