Grain-Free Cheddar and Sausage Scones

By: Cassy Joy Garcia

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These grain-free cheddar and sausage scones make for a perfect grab-and-go breakfast! They're flaky and tender with a base of almond flour, arrowroot starch, and butter and have flavorful cheddar cheese and sausage in each bite.

grain-free cheddar and sausage scones

These grain-free cheddar and sausage scones just may be one of my favorite breakfast creations yet! Back in 2013, I published these Paleo Blueberry Scones and they've been one of the most popular recipes on Fed and Fit ever since. Y'all seriously love these scones so we decided it was about time to give them a new spin, and this time, we went savory! I'm not normally one to feel satisfied by a sweet breakfast, so for me these scones are the perfect treat that still leave me feeling full and nourished.

grain free cheddar and sausage scones

Honestly, I used to be a scone-hater. Even back when I was eating gluten (before I discovered that I was intolerant) I couldn't understand the appeal of scones. They were often dry, crumbly, and just not sweet enough to make up for their shortcomings. I didn't see why anyone would pick a scone when there were muffins, donuts, coffee cakes, and biscuits to be had! So, when I began experimenting with a grain-free version to add some variety to my breakfasts, I was shocked to discover how much better these scones were than their gluten-filled counterparts! These grain-free cheddar and sausage scones are flaky, tender, and – yes, I have to say it – moist, thanks to the almond flour and arrowroot batter plus a healthy dose of butter.

grain-free cheddar and sausage scones

What really sets these grain-free cheddar and sausage scones at the top of the pack though is the add-ins! First, you'll mix in cheddar cheese and fresh chives, then you'll add in your favorite breakfast sausage. We used these no-sugar turkey sausage links from Jones Dairy Farm and they added SO much flavor. If sausage isn't your thing, you can always add bacon instead!

Since these scones do contain sausage, if you're not planning to eat them all right away (and I don't blame you if you do!), we recommend storing them in the refrigerator or freezer. When you're ready to eat one, you can simply re-warm it in the microwave or oven, which makes these a fantastic grab-and-go breakfast option!


Grain-Free Cheddar & Sausage Scones

These savory scones are filled with cheddar cheese and breakfast sausage for a delicious grab-and-go breakfast or a perfect addition to any brunch!

  • Author: Amber Goulden
  • Prep Time: 00:20
  • Cook Time: 00:30
  • Total Time: 50 minutes
  • Yield: Serves 8




  1. Preheat the oven to 350 F and either line a 10-inch cast iron pan with parchment paper or grease with butter.
  2. 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. Whisk in the butter and egg until fully combined, then stir in the cheddar cheese, chives, and breakfast sausage.
  3. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
  4. Bake at 350 for 30 minutes, until browned on top and fully cooked through. Let cool slightly, then slice and enjoy immediately or refrigerate for later!


  • To reheat from refrigerated: microwave for 30 to 45 seconds on high or place in a preheated 350 F oven for 5-7 minutes, until fully heated through.
  • To reheat from from frozen: microwave for 90 seconds on high or place in a preheated 350 F oven for 10-15 minutes, until fully heated through.

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Recipe rating

  1. Kaleigh Buchanan says:

    Are there any substitutes for the cast iron pan? I don’t have one but would love to make this!

  2. Amy says:

    These were good! I used crumbled breakfast sausage because that is what I had on hand, subbed 1/4 tsp of onion powder for the chives and added a sprinkle of crushed red pepper flakes. They were yummy!

  3. Nicole says:

    To make these nut free, can a 1:1 GF flour blend be used instead of almond flour or would you recommend something different? Thanks!

  4. Carly says:

    Hi! If we don’t have a cast iron skillet, can we just use a 9 inch round cake or pie dish?

  5. Julie Harding says:

    My husband has recently gone on a restricted diet and is struggling to learn to love new things and say good bye to favorites. He was pretty leery when I said I was going to make this. He went back for seconds and was coming up with different “mix-ins” for the next time I make it. 🙂 So, thank you for a great new addition to our repertoire!

    1. Brandi Schilhab says:

      That is amazing, Julie! We’re so happy you guys enjoyed these so much!

  6. Bethany Perala says:

    We are not gluten free, but are nut free. Do you happen to know how much all purpose flour I would need to swap out the almond flour and arrow root?

  7. Jodi says:

    Really tasty and great texture. I used a pie plate and it worked well.

    1. Brandi Schilhab says:

      We’re so glad you enjoyed this recipe, Jodi! Thank you so much for sharing this with us!

  8. Amy says:

    We can’t have eggs. Do you know if I could use flax?

    1. Melissa Guevara says:

      Hi Amy! We haven’t tested the recipe without eggs, but I think it is worth a try! The flax should act similarly as a binder to hold the scones together. ~Melissa

  9. Angela says:

    Can you freeze this recipe?

    1. Melissa Guevara says:

      Yes! I would allow the scones to cool completely, then wrap them individually in some parchment paper and store in a freezer bag. ~Melissa

  10. Morgan Delavar says:

    I was so excited to make this because it seems so simple, but I did everything in the recipe and even had someone check and somehow it turned out like sand. Not sure what went wrong but it was like mixing sand and didn’t even bake! Help!

    1. Melissa Guevara says:

      Hi Morgan! Oh no! I’m not sure what happened! I just re-tested the recipe, and the texture and moisture level was great. I would be happy to help troubleshoot more with you if you want to email ~Melissa

  11. Barbara Lyons says:

    A half *cup* arrowroot- is that correct?

    1. Melissa Guevara says:

      Hi Barbara! I know it sounds like a lot, but yes! A half cup of arrowroot is correct! ~Melissa