I made these scones a few weeks ago and they were AMAZING. So I figured I’d share the recipe. They came out a great texture and freaking DELICIOUS! Just watch the baking time and if you need to add extra flour – add it. I used a lot of flour when I was forming them into the scone shape for the counter + knife!
Banana Chocolate Chip Protein Scones
4 Ripe Bananas
1/4 Cup Egg Whites
1 tsp Vanilla Extract
about 1/4 cup honey
1/2 cup plain greek yogurt
1 tsp baking soda
1 tsp baking powder
3 cups whole wheat 100% whole grain flour (I use King Arthur brand)
1 cup dark chocolate chips (I use the 60% Cacoa from Giardelli)
Mix the wet first then add the dry and mix until combined. You might need to use your hands for mixing. Form dough into a large ball. Split in half. Then form each half into a smaller bowl. Flatten to about 1 1/2 inches thick. Put onto parchment paper lined baking sheet.
Bake at 375 for about 25 minutes or until the dough has risen and the scones are browned! Store in a bag for 3 days on the counter for 5 days in the refrigerator. This makes about 12 scones – so I normally freeze half and save them for the following week!