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–+ servings
A plate features two cheddar-infused savory muffins garnished with herbs, alongside red grapes and orange slices. A block of cheese rests nearby on the beige surface, completing this delightful arrangement.
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4.67 from 6 votes

Savory Protein Scones (Sausage and Cheddar)

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 gluten free snack.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, British
Servings: 8
Calories: 244kcal
Author: Mika Kinney

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

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

the key to shaping scones: Unlike my protein biscuits which are cut with a mold, 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.
expert tips
  1. 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.
  2. Use a large cookie or ice cream scoop to keep the scones evenly sized—this helps them cook through evenly.
  3. Let them cool slightly before serving to let the texture set up—just 5 minutes will do.
Can I make these vegetarian?
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.

Nutrition

Serving: 1scone | Calories: 244kcal | Carbohydrates: 6g | Protein: 14g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 559mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 0.4mg | Calcium: 178mg | Iron: 2mg