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These Mini Blueberry Sausage Scones combine sweet maple and blueberry with savory sausage for a breakfast (or lunch) that is perfectly portable and kid-friendly!
As a little one I always loved having breakfast for dinner, and to have it at lunch- even better! It’s the stuff kid dreams are made of! Super kid-friendly, lunchbox sized, and really balanced, your family will be asking for these weekly.
These little breakfast inspired clouds of delight are lightly sweetened and super moist, and they totally remind me of the microwave pancake-wrapped-sausage-on-a-stick concoctions of my youth. You know the ones I’m talking about. Wrapped in cellophane, frozen to mouth in 1 1/2 minutes on high—those ones! These are just like them, but made grain and dairy-free and cut into fun biscuit sized shapes for the kiddos.
To create these blueberry sausage scones, we start with a sweet scone base made from almond flour and classic paleo-friendly baking ingredients. With natural sweeteners like maple syrup, the mix ends up with the perfect touch of sweet flavor to complement the salty sausage. Prior to baking, whip up a small batch of your favorite crumbled breakfast sausage and let it cool before tossing it in the batter along with plump, fresh blueberries.
Making these were so much fun, and I even got the little ones involved by using a cookie cutter to cut the circles to make it a family affair! I like to keep these stored in the refrigerator to maintain some firmness, and because there is meat involved. They pack well, and again, are so much fun for little hands!
Not only are these little blueberry sausage scones perfect for bento box lunches (paired with a hard boiled egg and your favorite shredded cheese) but they are the perfect Saturday brunch baked good. I’m picturing myself curled up with these and my favorite cup of coffee, and I can’t think of what would be a better start to the day!
Ingredients
- 1 1/3 cups almond flour
- 1/4 cup arrowroot
- pinch of sea salt
- 1/4 teaspoon baking soda
- 3/4 cup fresh blueberries
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 3/4 cup breakfast sausage cooked, crumbled, and drained of grease
Instructions
- In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
- Add the fresh blueberries and stir to incorporate with a wooden spoon.
- In a separate bowl, add the coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
- Pour the wet ingredients into the dry and stir together until the batter is even.
- Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
- In a 9 - 10 inch round pan (or castiron skillet) that is either well coated with butter (may substitute with evoo) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
- Bake at 350 for 30 minutes.
- Let cool, slice into scones or cut out circles with cookie cutters and serve!
- Store in an airtight container in the refrigerator if not eating right away.
Lisa says
This looks great and I would love to try it but my daughter and I both have some major egg allergies. Was wondering if there is a good substitute for the egg in this recipe?
Amber Link says
We haven’t personally tried it, but we’ve had reports in the past that the recipe holds up fine with a flax or chia egg. If you try it please report back!
Chelsea says
Could I substitute something else for the egg? I’ve read that applesauce can sometimes be an ok substitute, I think? I have a sensitivity to eggs so subbing them out successfully in baked goods has proven to be a challenge!
Amber Link says
We haven’t personally tried it, but my recommendation would be to look up a flax or chia egg replacement! That will help bind the mixture more than applesauce and prevent extra crumbling.
Angela Kraft says
Do you think these could be baked in a muffin tin instead of a round pan? Thank you! They look delish!
Amber Link says
Yes, I think that would work great! I’d just keep an eye on the cooking time, as it might be a little bit lower.
Michelle A Wendrych says
These are so amazing! My husband and I love them so much that I’ve made two batches in the last several days. Perfect for a quick snack in the morning with our coffee. Thank you for the recipe!
Michelle Wendrych says
These are so amazing! My husband and I love them so much that I’ve made two batches in the last several days. Perfect for a quick snack in the morning with our coffee. Thank you for the recipe!
Amber Link says
So glad you like them Michelle!!
The Novice says
Blueberries and sausage sound like such an interesting flavour combo! Never would have thought to pair the two, but I’ll definitely be giving it a go 🙂
Liz says
Do you have a substitute for the almond flower? Could I just use whole wheat flower? I am allergic to tree nuts and definitely want to try these.
Amber Goulden says
Hi Liz, unfortunately I don’t think that wheat flour will work here! The closest substitute would be to make your own seed flour by grinding up sunflower seeds and pumpkin seeds!
Erin says
Would cassava flour work as a substitute for almond flour? My daughter has a tree nut allergy. Thank you! 🙂
Amber Goulden says
Unfortunately I don’t know of a good 1:1 sub for almond flour!
Audrey says
I haven’t tried on this recipe specifically, but I have replaced almond flour with oat flour for other recipes and always have success. Hope this helps 🙂
Melissa says
Would this work well in a muffin form?
Kristin says
Holy heck these were bomb!
Becca says
These are amazing!! I did use olive oil in place of coconut oil. Warmed up in the air fryer the next morning. Great recipe and very easy to make!
Brandi Schilhab says
Wahoo! So glad you loved them, Becca!
Leah says
Hello, I’m very interested in making this recipe yet am allergic to almonds. Can I use regular flour instead?
Brandi Schilhab says
Regular flour isn’t a 1-for-1 substitute for almond flour — you can substitute it for another nut flour (like cashew flour), though!
Lisa says
I made this tonight. The flavor was outstanding. I need a tip. It was moist however in some parts the texture was a little crumbly tasting. I did follow the recipe to the T and it had excellent flavor. It tasted dry in some parts, however it didn’t feel dry if that makes sense. Any tips? Great recipe.
Melissa Guevara says
Hi Lisa! Hmmm, I’ve not run into that with this recipe. All I can think is that maybe there were some pockets of the dry ingredients that weren’t fully incorporated with the wet ingredients? Did the crumbly taste/texture happen in certain individual scones or all of them collectively? I’m glad you enjoyed the flavor! ~Melissa