Protein Banana Ricotta Scones

Protein Banana Ricotta Scones are my go-to when I want something wholesome, comforting, and quick. These scones blend ripe banana sweetness with rich ricotta and the boost of protein powder, perfect for a cozy morning or an afternoon snack that keeps you full.

When I first made these, I loved how the ricotta made them moist and the bananas added natural sweetness. Now, whenever we have spotty bananas, my family asks if I can whip up a batch before school.

Ingredients

• All purpose flour: provides structure and softness choose a fresh bag for the fluffiest results
• Vanilla or unflavored whey protein powder: boosts protein and helps with tenderness choose a clean label with simple ingredients
• Granulated sugar: sweetens and helps brown the scones opt for organic if you like
• Baking powder and baking soda: lift and lighten use recently opened containers for best rise
• Salt: sharpens all the flavors a fine sea salt works well
• Ricotta cheese: adds moisture and a creamy richness use whole milk ricotta for the best texture
• Ripe bananas: bring natural sweetness and keep the scones tender choose very spotted bananas for max flavor
• Egg: binds everything together always use a large egg at room temperature
• Unsalted butter: offers delicious richness and helps create light layers melt and cool slightly first
• Vanilla extract: deepens flavor use pure vanilla if possible
• Chopped walnuts or pecans: bring crunch and earthy flavor choose fresh not rancid nuts
• Mini chocolate chips: add a touch of indulgence choose mini chips so they distribute evenly

Instructions

Preheat and Prepare:

Preheat your oven fully to four hundred degrees Fahrenheit two hundred Celsius and line a sturdy baking sheet with parchment paper so the scones do not stick and bake evenly

Mix Dry Ingredients:

In a large bowl whisk together flour protein powder sugar baking powder baking soda and salt for at least thirty seconds to ensure all the leaveners and flavors are distributed evenly

Combine Wet Ingredients:

In a separate bowl whisk together ricotta mashed bananas egg melted butter and vanilla extract until really smooth so no streaks of egg or ricotta remain

Unite Wet and Dry:

Pour the wet mixture into the dry ingredients and using a spatula gently fold until most dry streaks disappear stop as soon as it just comes together so you get a tender crumb

Add Optional Mixins:

Gently fold in the nuts and mini chocolate chips with a few careful turns so they do not sink or clump

Shape the Dough:

Turn the slightly sticky dough out onto a lightly floured counter and pat it gently into a seven inch wide circle about one inch thick do not press too hard to keep the dough soft

Divide into Wedges:

Use a sharp knife to cut the circle into eight even triangles move them to the prepared baking sheet and leave space between each wedge so they can puff and brown

Bake:

Bake for about eighteen to twenty two minutes until the tops are golden brown and a toothpick inserted in the center comes out clean with perhaps a few banana crumbs

Cool and Serve:

Let the scones rest on a wire rack for ten minutes so they finish setting and the flavors settle before enjoying them warm or at room temperature

Save

My favorite thing is how the bananas caramelize in the oven giving these scones such a cozy bakery style taste. When I first made them for a Sunday brunch my youngest ended up sneaking extras straight from the cooling rack.

Storage Tips

Let scones cool completely before storing. Store in an airtight container at room temperature for up to two days for best freshness or in the fridge for up to five days. Freeze individually wrapped in parchment inside a zip bag for up to three months and reheat in the oven at three fifty until warmed through

Ingredient Substitutions

Try half whole wheat pastry flour for a heartier crumb. Swap in part skim ricotta to lower the fat slightly the result will still be moist. Dairy free ricotta and plant based protein powder will work for a dairy free version just watch the consistency and flavor. Skip nuts or chocolate chips if you like or add dried cherries for a fruity twist

Serving Suggestions

Serve warm with a little honey drizzled on top or a side of thick Greek yogurt. These scones also make a great midday snack with hot coffee or tea. Turn leftovers into a quick dessert by topping with yogurt and fresh berries

Cultural Context

Scones are a classic British treat but these have a modern nutritional makeover blending American breakfast flavors with European technique. Adding bananas and protein aligns with the current trend of balancing classic comfort foods with healthy upgrades. The ricotta gives a nod to Italian baking and ensures a plush moist texture in every bite

Save

These freeze beautifully and are easy to grab on rushed school mornings. Great for bake sales because they stay moist for hours

Common Questions

→ Can I use another type of protein powder?

Yes, you can substitute pea, soy, or casein protein powder, but flavor and texture may change slightly.

→ How do I store leftover scones?

Store them in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.

→ Can I use whole wheat flour?

Yes, replace half the flour with whole wheat pastry flour for lighter texture and added fiber.

→ Are these suitable for vegetarians?

Yes, these scones are vegetarian-friendly, as they contain no meat or fish-derived ingredients.

→ What can I serve with them?

Enjoy with Greek yogurt, a drizzle of honey, or pair with a cup of coffee or tea for a satisfying meal.

→ Can I omit the nuts and chocolate chips?

Absolutely. Both are optional and the scones will still be moist and delicious without them.