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Grain-Free Cheddar & Sausage Scones Recipe

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4.3 from 32 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

These Grain-Free Cheddar & Sausage Scones are a savory, low-carb breakfast or brunch treat packed with sharp cheddar cheese and flavorful breakfast sausage. Made with almond flour and arrowroot instead of traditional wheat flour, these scones are perfect for anyone looking to enjoy a grain-free, gluten-free baked good that’s easy to prepare and deliciously satisfying.

Ingredients

Dry Ingredients

  • 2 2/3 cups almond flour
  • 1/2 cup arrowroot powder
  • Pinch of sea salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1/2 cup butter or ghee, melted
  • 2 eggs, room temperature

Additional Ingredients

  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons fresh chopped chives
  • 1/2 pound breakfast sausage links, cooked and sliced (recommended: Jones Dairy Farm)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10-inch cast iron pan with parchment paper or grease it generously with butter to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda until well combined and free of clumps.
  3. Add Wet Ingredients: Whisk in the melted butter and eggs until the mixture is fully combined and forms a wet batter.
  4. Incorporate Cheese, Chives, and Sausage: Stir in the shredded cheddar cheese, chopped chives, and the cooked, sliced breakfast sausage until evenly distributed throughout the batter.
  5. Shape the Batter: Using a greased spoon or your hand, press the batter firmly and evenly into the prepared cast iron pan, spreading it all the way to the edges for uniform thickness.
  6. Bake: Place the pan in the oven and bake for 30 minutes, or until the top is golden brown and the scones are fully cooked through.
  7. Cool and Slice: Allow the scones to cool slightly in the pan. Once cooled, slice into 8 servings and enjoy immediately or store for later.

Notes

  • To reheat refrigerated scones: microwave on high for 30 to 45 seconds or bake in a preheated 350°F oven for 5-7 minutes until warmed through.
  • To reheat frozen scones: microwave on high for 90 seconds or bake in a preheated 350°F oven for 10-15 minutes until heated thoroughly.
  • For best texture, serve freshly baked or reheat gently to avoid drying out.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/grain-free-cheddar-and-sausage-scones-recipe/