Wholesome, tender scones full of ripe bananas, crunchy nuts, and a satisfying boost of protein.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup vanilla or unflavored protein powder
03 - 1/4 cup brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 2 ripe bananas, mashed (about 1 cup)
09 - 1/3 cup unsweetened Greek yogurt
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 3/4 cup chopped walnuts or pecans
14 - 1/4 cup mini chocolate chips (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, protein powder, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well blended.
03 - In a separate bowl, combine the mashed bananas, Greek yogurt, melted butter, egg, and vanilla extract. Whisk until the mixture is smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing.
05 - Fold in the chopped nuts and chocolate chips, if using, by mixing briefly until evenly distributed throughout the dough.
06 - Transfer the dough to a lightly floured work surface. Pat it into a circle about 8 inches in diameter and 1 inch thick.
07 - Using a knife or bench scraper, cut the circle into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing them slightly apart.
08 - Bake in the preheated oven for 18 to 22 minutes, until golden brown and a toothpick inserted into the center comes out clean.
09 - Transfer the scones to a wire rack to cool slightly before serving warm.
