Falafel Scones with Harissa Yogurt¶
 Serves |
 Total Time |
|---|---|
| 12 | 22 minutes |
Ingredients¶
- 1 cup Greek yogurt
- 2 tsp harissa
- 1 cup TJ's falafel mix
- 1 cup flour
- 3 Tbsp sugar
- 4 tsp baking powder
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup heavy cream
- 0.5 cup sun-dried tomatoes
- 0.5 red bell pepper
Cookware¶
- 1 large baking sheet
- 1 parchment paper
- 1 small bowl
- 1 large bowl
- 1 medium bowl
- 1 spatula
Instructions¶
Step 1¶
Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray with cooking spray; set aside.
Step 2¶
Harissa Yogurt: Combine Greek yogurt and harissa in a small bowl, cover and refrigerate.
Step 3¶
Falafel Scones: In a large bowl, combine TJ's falafel mix, flour, sugar, and baking powder in a large bowl. Cut the unsalted butter into the dry ingredients until crumbly, leaving pea sized chunks of butter. Set aside.
Step 4¶
In a medium bowl, lightly beat the large eggs and heavy cream. Make a well in the center of dry mixture and add egg mixture. Fold gently with a spatula, until just combined. Gently stir in sun-dried tomatoes, if using.
Step 5¶
Divide dough in half. Stretch dough into a circle, about 6 inches in diameter and ½ inch thick, and place it on the prepared baking sheet. Repeat with remaining dough. Cut each circle into six triangles, and top with sliced red bell pepper, if using.
Step 6¶
Place baking sheet on center rack of oven and bake 15 to 17 minutes until golden. Remove from oven and transfer scones to a wire rack to cool. Wait 5 minutes, then serve with harissa yogurt for drizzling.
Source¶
- Trader Joe's