Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Savory Breakfast Scones

Brunch, Gluten Free, Sides

I am very excited to share these Savory Breakfast Scones with you.

Unlike the rest of my family, I wake up hungry, looking for breakfast.  Intermittent fasting and I do not get along at all.

Dairy doesn’t really like me, so greek yogurt with fruit and nuts is off the table now.  Eggs don’t sit well if exercising in the morning, and a piece of gf toast just isn’t enough some days.

These scone (or biscuits) are just the ticket, loaded with protein, just one and I am good until lunch. 

Added bonus that they freeze and travel well.

Savory Breakfast Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Gluten Free

Savory Breakfast Scones


  • 2 cups gluten free all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1/4 cup or 1/2 stick unsalted butter grated then frozen
  • 1 1/2 cups about 1/2 lb of cooked ground lean chicken or turkey (I froze the rest for next time) or 4-6 cooked breakfast sausage chopped, or non meat alternative sausage
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese, and a bit more to sprinkle on top
  • 1 cup buttermilk, keffir, or non dairy replacement milk
  • 1 Tbsp fresh thyme, chopped


Heat your oven to 400 degrees.

Line a large sheet pan with parchment paper.

Place grater in a large shallow bowl and grate butter directly into bowl.

Put into freezer for now.

Add flour, baking powder, salt and pepper to large bowl and mix with a whisk.

Make a well in the middle and add the frozen grated butter, cooked chicken or turkey, cottage and cheddar cheeses, thyme, pour in the milk.

Mix altogether.

Pour out onto a cold counter (ideally not the counter above your dishwasher) that has been liberally sprinkled with gf flour.

Flour the top of dough as well.

Shape into a square, then fold in half onto itself towards you.

Gently roll out, or just use your hands so the dough is about 1" to 1 1/4" in depth, then shape into a square, and fold again.

Do this 2 to 3 times.

Using a floured biscuit cutter cut out 8 - 10 pieces, gently pushing down then remove and shake out rather than twisting.

Keep the cutter well floured.

Place on lined sheet pan then top with more grated cheddar and fresh thyme.

Slide into the oven and bake for 18-22 minutes depending on how thick you rolled them, your oven and the weather.

Once nicely golden brown, remove from oven and enjoy!


These savory breakfast scones freeze well. After baking let cool, then stack with parchment paper between into a freezer bag.  To reheat, defrost on counter then pop into a 400 degree oven for about 8-12 minutes.

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