MINI SAGE & ONION SCONES
These mini savoury scones are quick to make and are cute canapés for your Christmas party
Provided by Good Food team
Categories Starter
Time 35m
Yield Makes 16
Number Of Ingredients 9
Steps:
- 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.
- To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.
Nutrition Facts : Calories 90 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
PARMESAN SCONES
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CHEDDAR & SAGE SCONES
Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk
Provided by James Martin
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
- Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.
Nutrition Facts : Calories 207 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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CARAMELIZED ONION, SAGE & GRUYERE MINI SCONES - OFF …
From offscriptrecipes.com
Cuisine AmericanCategory BreakfastServings 12Total Time 1 hr 10 mins
- In a small mixing bowl, beat together buttermilk and 1 egg and put the mixture in the fridge to stay cold while you measure your dry ingredients.
- Put flour, granulated sugar, baking powder, and salt in a large food processor and gently pulse to combine and fluff. Then, pull the buttermilk-egg mixture and unsalted butter from the fridge. Cut the butter into cubes and add it to the food processor along with the buttermilk-egg mixture. Pulse the food processor just 10-15 times to combine the ingredients. Do not overmix. Dough should be crumbly with lentil-size pieces of butter running throughout. (See TIP B for alternatives to using a food processor.)
- Transfer dough crumbles to a large mixing bowl and add the chopped caramelized onion, sage, and Gruyere shreds. Using your hands or a fork, distribute these ingredients throughout the dough. Work quickly so that the dough does not warm too much. Dough should remain crumbly with visible bits of butter.
- Turn the dough onto a lightly floured surface, evenly divide it into two mounds, and pat each mound into a 3.5- to 4-inch diameter circle. Circles should be about 1 inch in thickness. Briefly whisk together the remaining egg to create an egg wash, and brush it over the top of each circle. Sprinkle 1 tbsp. of poppyseeds over each circle. Using a very sharp knife, cut each of the circles into 6 even triangles. Transfer the triangles to a dinner plate leaving a little space between each section and put the entire plate in the freezer for 30-60 minutes.
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4.8/5 (664)Category Breakfast
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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