By Made with just 6 ingredients, these savory protein scones are a quick and delicious way to prep breakfast for the week. Customizable with your favorite breakfast sausage (sweet or spicy), everyone loves them - including toddlers! They have 14g of protein per scone so grab 2 for breakfast or 1 for an easy snack.
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I've been developing high-protein recipes for years now, and one thing always stands out - it's hard to get enough protein for breakfast! Especially if you're like me and prefer sweet or savory breakfasts.
Well, that's exactly why I developed these breakfast protein scones! I make one batch with maple sausage for the toddler and for when I'm feeling sweet and salty. And one batch with spicy sausage for when I'm feeling, well, spicy! So take just 10 minutes and prep these protein scones for a high-protein breakfast you can enjoy all week.
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the key to shaping scones
Unlike my protein biscuits which are cut with a mold or cutter, these scones are a sticky dough. They can also be considered a drop biscuit. That means we just take a scoop and plop it on a baking tray. But with that sticky batter, you need to wet your hands to gently shape and form the scones. This keeps the batter from sticking to your hands and is mostly mess-free.
here's what you'll need
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Breakfast sausage or chorizo: I use maple, sage, or spicy depending on who will be mostly eating them. You can use spicy chorizo, turkey sausage, or plant-based sausage too!
- White cheddar (or Gruyere): Adds a tangy, sharp flavor and helps everything stick together. Fresh grated is best!
- Almond flour: Makes these gluten-free and keeps them moist with some added fiber. Plus, replaces the need for protein powder.
- Baking powder: Helps the scones rise slightly so they aren't too dense.
- Black pepper: Delicious! That's all I have to say about pepper.
- Eggs: Binds everything together and adds protein.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: breakfast sausage
One pound of cooked breakfast sausage brings around 80-100g of protein to the batch (total), depending on the brand. It's flavorful, filling, and ideal for savory breakfast bakes like these. Want to mix things up? Try using ground chicken sausage or even crumbled tempeh for a plant-forward option.
here's how to make savory scones
Be sure to scroll to the recipe card for the full protein scones recipe!
- Preheat the oven to 375 degrees and line a baking sheet.
- Mix all the ingredients in a large bowl.
- Scoop out 8 scones and put them on the baking sheet. Bake for 15 minutes.
- Remove after the scones are golden brown and sound hollow when you tap on the bottom. Enjoy!
quick recipe video
expert tips
- Use your hands to mix the dough. It's the easiest way to incorporate all the sausage and cheese. We want the dough to be fully hydrated.
- Use a large cookie or ice cream scoop to keep the scones evenly sized-this helps them cook through evenly.
- Let them cool slightly before serving to let the texture set up-just 5 minutes will do.
common questions
Yes, you can crisp up crumbed tofu in a skillet and use that as a substitute for the breakfast sausage to make these vegetarian.
No, if you need a substitute, you can use coconut flour. Oat flour might work, too, but I haven't tested it.
troubleshooting & testing notes
Grate your cheese
We found that using pre-shredded cheese resulted in a drier scone, so opt for freshly grated cheese for the best texture.
Crispy bottoms
Baking too long can make the bottoms overly crisp-15 minutes was perfect in our test oven at 375°F.
how to store & reheat:
These scones are great to make ahead and enjoy for a quick breakfast.
- Fridge: You can store these in an airtight container for up to 7 days in the fridge.
- Freezer: Let them cool completely before freezing. They will keep for up to 3 months in the freezer.
- Reheating: You can reheat these from the fridge in the microwave for 30 seconds to 1 minute or from frozen for 2 minutes.
how I serve these savory scones:
These are amazing on their own, but here's how I love to serve them:
- With a dollop of Greek yogurt for a bit more protein.
- Sip on a strawberry cottage cheese smoothie to wash down these scones.
- Snack on them, just as it! They are often what I grab when I'm rushing out the door to daycare pick-up.
Recipe
Savory Protein Scones (Sausage and Cheddar)
Ingredients
- 1 lb cooked breakfast sausage - sage, maple, or spicy (any kind you like is fine)
- 3 eggs
- ¾ cup white cheddar cheese (grated)
- 1 cup almond flour (see notes for making these nut free)
- 2 teaspoon baking powder
- ¼ teaspoon black pepper
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 375 degrees. Grate the cheese. Prepare a baking sheet with parchment paper or a silicon mat.
- Mix all the 1 lb cooked breakfast sausage - sage, maple, or spicy, 3 eggs, ¾ cup white cheddar cheese, 1 cup almond flour, 2 teaspoon baking powder, and ¼ teaspoon black pepper in a large bowl. It's easiest to do this with your hands!
- Use an ice cream scoop or two large spoons to scoop out 8 large scones. These are similar to drop biscuits, so just scoop and drop onto the prepared pan!
- Bake for 15 minutes or until golden brown and baked through. If you lift it up and tap the bottom, it should sound hollow. Enjoy!
Video
Notes
- Use your hands to mix the dough. It's the easiest way to incorporate all the sausage and cheese. We want the dough to be fully hydrated.
- Use a large cookie or ice cream scoop to keep the scones evenly sized-this helps them cook through evenly.
- Let them cool slightly before serving to let the texture set up-just 5 minutes will do.
Yes, you can crisp up crumbed tofu in a skillet and use that as a substitute for the breakfast sausage to make these vegetarian. Can I use regular flour instead of almond flour?
No, if you need a substitute, you can use coconut flour. Oat flour makes work, too, but I haven't tested it.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Do you precook the sausage?
Yes, I cook the sausage in advance.
I am in the process of making your sausage and cheese scones. I used coconut flour instead of almond flour and followed the rest of the recipe to a t. They did not combine like your video. What did I do wrong?
The scones dough is a bit dry, I wet my hands to shape them but if it's really too dry to form together, I would add an additional egg.
This recipe was really easy to put together and tastes great! I’m a busy mom who finds it hard to meal prep but this will definitely go into the rotation!
Great to hear!
Very good! Nice flavor and texture. My family liked them as well. I will make these again.
So happy to hear that!
if using coconut flour what amount? I am guessing it is less
No, it should be the same. You could start with about 25% less and add more as needed but in my testing, the same amount of coconut flour worked just fine. The dough is pretty wet so just keep that in mind.
Turned out great! Will be making these again.
Awesome, so happy to hear that!
Easy and delicious for an on the go hot protein breakfast! I made 10 with my scooper and 15 minutes was perfect! Thanks!
Awesome!
Bravo! Very delicious and great texture. I was running low on almond flour so I did half almond half oat flour. I added some extra flavoring to the dough 1/4 tsp each garlic powder, onion powder and dry rosemary. Can’t wait to make these again.
That’s great to hear!!