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 1/2 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