Falafel Scones with Harissa Yogurt

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:fork_and_knife_with_plate: 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

:cooking: 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

Trader Joe's

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