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 SconesPrint This
- Onion (one large or two smaller)
- Flour (self-raising, 450g)
- Butter (unsalted, softened, 100g)
- Dried sage (2tsp)
- Milk (300ml)
- Egg (one)
- Preheat the oven to 220°C.
- Finely dice the onion then fry for 5 minutes until soft.
- Sift the flour into a bowl and rub the softened butter in until it resembles breadcrumbs.
- Mix in the sage and cooled onion.
- 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.
- Knead the dough on a floured surface for a couple of minutes.
- Roll out until it’s about 1.5cm thick. Cut out in whatever size you like and place onto a floured baking sheet.
- Beat the egg and brush onto the tops of the scones.
- Bake for 8 minutes or until golden brown.
- Serve with leftover turkey and cranberry sauce.
What do you like doing with your Christmas leftovers?