Protein Banana Ricotta Scones

These protein banana ricotta scones bake up incredibly tender yet hearty, thanks to creamy ricotta and ripe bananas that keep them moist with every bite. Packed with wholesome protein and finished with a hint of vanilla, they are a breakfast or snack you can feel good about, especially on busy mornings or when you want something homemade without much fuss.

I discovered these scones when I was looking for a way to sneak more protein into my kids' breakfasts without sacrificing flavor. Now, I always have a batch ready for our on-the-go mornings or to treat ourselves after a weekend walk.

Ingredients

• All-purpose flour: essential for tender structure look for unbleached variety for best flavor
• Vanilla or unflavored whey protein powder: adds a protein boost choose a high-quality brand for better taste and texture
• Granulated sugar: brings just the right amount of sweetness opt for organic cane sugar if available
• Baking powder: helps the scones rise evenly fresher powder gives better lift
• Baking soda: works with the acid in banana for softness
• Salt: sharpens flavors choose fine sea salt for best integration
• Ricotta cheese: delivers rich moisture and a light crumb use full-fat for creaminess
• Ripe bananas: natural sweetness and binding select bananas with lots of brown spots for max flavor
• Large egg: binds dough and gives scones their soft structure always choose fresh eggs for best results
• Unsalted butter: adds flavor and tenderness use European-style butter for richer taste
• Vanilla extract: deepens flavor use pure vanilla extract if possible
• Chopped walnuts or pecans: bring a satisfying crunch toast them lightly first for better flavor
• Mini chocolate chips: add a sweet touch look for high-quality chips for melty goodness

Instructions

Preheat the Oven:

Get your oven hot at four hundred degrees Fahrenheit two hundred degrees Celsius. Line a baking sheet with parchment paper to prevent sticking. This helps your scones develop a golden crust and makes cleanup easy.

Mix the Dry Ingredients:

In your largest mixing bowl, whisk together the flour with protein powder sugar baking powder baking soda and salt. Even mixing is key for tender scones since it ensures you do not bite into a pocket of baking soda.

Blend the Wet Ingredients:

In another bowl combine ricotta mashed bananas egg melted butter and vanilla extract. Whisk until the mixture is completely smooth and creamy so no lumps of ricotta remain. I find that a fork works if you do not have a whisk handy.

Combine Wet with Dry:

Pour the wet mixture into the dry mixture all at once. Gently fold everything together with a spatula just until combined. Resist the urge to overmix. The dough should look shaggy and somewhat sticky. This step keeps the scones delicate and fluffy.

Add Optional Mix-Ins:

If using walnuts pecans or chocolate chips fold them in gently. Extra stirring toughens the dough so just a few turns does the trick.

Shape the Dough:

Turn the dough out onto a lightly floured surface. With floured hands pat into a round about seven inches across and one inch thick. Use a sharp knife to divide the dough into eight wedges.

Arrange and Bake:

Place each wedge on your prepared baking sheet with a little space between. Slide the sheet into your oven and bake for eighteen to twenty two minutes. Look for golden edges and a toothpick that comes out clean from the center.

Cool and Enjoy:

Let finished scones cool on a wire rack for ten minutes before digging in. This brief rest sets their texture and makes them easier to handle.

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I absolutely love the way ricotta transforms these from regular scones into something luxuriously tender. These have become our Sunday treat and my daughter always sneaks a chocolate chip or two to nibble while they cool on the rack.

Storage Tips

Allow scones to cool completely before storing. Keep them in an airtight container at room temperature for up to two days. For longer storage pop them into the fridge for up to five days or the freezer for up to three months. Reheat scones in the oven for best results as the crisp edges will return. If you wrap the scones in parchment before freezing you can grab one without sticking together.

Ingredient Substitutions

You can swap half the all-purpose flour with whole wheat pastry flour for added fiber. Greek yogurt makes a decent stand-in for ricotta in a pinch though the texture will be a bit less delicate. For dairy-free scones try using plant-based butter and coconut yogurt instead of ricotta. Feel free to fold in other nuts dried fruit or even a handful of coconut for a twist.

Serving Suggestions

These are delicious as they are but you can serve them warm with a drizzle of honey or a dollop of Greek yogurt for extra creaminess. My favorite is pairing them with a strong cup of coffee for breakfast. For a fun brunch spread arrange scones on a big platter with fresh fruit and small pots of nut butter.

Cultural Context

While scones are traditionally British this version leans American with the use of banana and ricotta. The creamy dairy and sweet fruit bring together the best of comfort baking and everyday nutrition. I grew up with scones on special occasions but now I enjoy making this protein-rich version for family snacks and breakfasts.

Seasonal Adaptations

For spring or summer add a handful of fresh berries such as blueberries or raspberries for a juicy burst. In cooler months try spicing up your scone dough with cinnamon or a pinch of ginger for warmth. Swapping walnuts for pumpkin seeds gives a nut-free version that still offers crunch.

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Enjoy each scone warm or cool with a sip of coffee or tea for a nourishing, protein-rich treat. These freeze perfectly so you can always have a batch on hand for busy days.

Kitchen Questions

→ Can I use flavored protein powder?

Yes, vanilla-flavored protein powder works well, adding extra aroma. Unflavored is also suitable for a milder taste.

→ How do I make scones lighter?

Substitute half of the all-purpose flour with whole wheat pastry flour to achieve a lighter texture and nutty flavor.

→ Can I freeze these scones?

Definitely. Cool scones completely, then store in an airtight container in the freezer. Reheat in the oven or toaster for best results.

→ What can I serve with protein scones?

Serve with honey, jam, or a dollop of Greek yogurt for a wholesome touch. Fresh fruit also pairs nicely.

→ Are these scones vegetarian and high-protein?

Yes, they contain ricotta and whey protein, making them vegetarian and an excellent source of protein for breakfast or snacks.

→ Can I add mix-ins to the dough?

Feel free to fold in walnuts, pecans, or mini chocolate chips before shaping the scones. These add crunch and flavor variety.