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!
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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.
Looking for more easy breakfast bakes? Check out our Healthy Banana Oatmeal Muffins with Chocolate Chips, Oatmeal Breakfast Cake, or delicious Homemade Cinnamon Rolls.
Why You’ll Love This Recipe
- A delicious breakfast combo of sweet blueberries and savory sausage.
- Just 10 minutes of prep.
- These scones are kid-approved! You can even get your little ones to help make them.
Mini Scone Recipe Ingredients
Here’s everything you’ll need to bake up these sweet & savory scones. Find ingredient notes (including substitutions and swaps) below.
- Almond flour – 1 1/3 cups almond flour is the base of this recipe
- Arrowroot – you’ll need 1/4 cup arrowroot
- Salt – just a pinch of sea salt will do
- Baking soda – 1/4 teaspoon baking soda goes into the mix
- Blueberries – we call for 3/4 cup fresh blueberries
- Coconut oil – 1/4 cup of melted coconut oil is the main fat in this bake
- Maple Syrup – 1/4 cup of maple syrup adds just the right sweetness
- Vanilla – 1 teaspoon of vanilla extract adds big flavor
- Egg – you’ll crack 1 room temperature egg into the mix
- Sausage – last but not least, you’ll need 3/4 cup cooked breakfast sausage
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here’s how you can make this recipe your own:
- Fruit – We think blueberries and sausage make a pretty perfect pairing. But if you’d like, you can swap in another fresh or frozen berry instead.
How to Make Scones
Follow along for step-by-step instructions for this easy breakfast bake.
Step 1: In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Whisk until all clumps are broken up and it’s well incorporated.
Step 2: Add the fresh blueberries and stir to incorporate with a wooden spoon.
Step 3: In a separate bowl, add the coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it’s well incorporated.
Step 4: Pour the wet ingredients into the dry and stir together until the batter is even.
Step 5: Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
Step 6: Add the batter to a 9 – 10 inch round pan (or cast iron skillet) that is either well coated with butter (may substitute with EVOO) or lined with a parchment paper circle.
Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
Step 7: Bake at 350 for 30 minutes. Let cool, slice into scones or cut out circles with cookie cutters and serve!
Scone Recipe Tips
- Sausage – when shopping for sausage, look for bulk meat so you don’t have to bother with removing casings or slicing pre-cooked meat.
- Berries – swap in frozen blueberries for fresh if that’s what you’ve got on hand.
How to Serve Blueberry Scones
Serve these lil’ scones straight from the oven, or at room temperature.
How to Store Scones
If you’re not eating the scones right away, store them in an airtight container in the refrigerator.
Frequently Asked Questions
While all-purpose flour is traditionally used to make scones, for this recipe we opted for almond flour – a nutritious, gluten-free, low-carb alternative to wheat flour.
Sure thing! Feel free to swap in frozen berries for fresh. You don’t need to thaw the berries, or make any adjustments to the cook time. 30 minutes in the oven will be plenty of time to cook them thoroughly.
More of Our Best Breakfast Recipes
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Blueberry Breakfast Sausage Muffin
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.
Nutrition
I can’t wait to try this recipe but I’m wondering if frozen blueberries would work in place of fresh blueberries?
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.
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
Hello, I’m very interested in making this recipe yet am allergic to almonds. Can I use regular flour instead?
Regular flour isn’t a 1-for-1 substitute for almond flour — you can substitute it for another nut flour (like cashew flour), though!
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!
Wahoo! So glad you loved them, Becca!
Holy heck these were bomb!
Would this work well in a muffin form?
Would cassava flour work as a substitute for almond flour? My daughter has a tree nut allergy. Thank you! 🙂
Unfortunately I don’t know of a good 1:1 sub for almond flour!
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 🙂
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.
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!
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 🙂
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!
So glad you like them Michelle!!
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!
Do you think these could be baked in a muffin tin instead of a round pan? Thank you! They look delish!
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.
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!
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.
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?
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!