Falafel Scones with Harissa Yogurt

🥘 Ingredients

• TJ's falafel mix
  1 c
• baking powder
  4 tsp
• flour
  1 c
• greek yogurt
  1 c
• harissa
  2 tsp
• heavy cream
  1/2 c
• large eggs
  2
• red bell pepper
  1/2
• sugar
  3 Tbsp
• sun-dried tomatoes
  1/2 c
• unsalted butter
  1/2 c

🍳 Cookware

• large baking sheet
• parchment paper
• small bowl
• large bowl
• medium bowl
• spatula

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray with cooking spray; set aside.
2. 2

   Harissa Yogurt: Combine greek yogurt and harissa in a small bowl , cover and refrigerate.

   greek yogurt: 1 c, harissa: 2 tsp
3. 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.

   TJ's falafel mix: 1 c, flour: 1 c, sugar: 3 Tbsp, baking powder: 4 tsp, unsalted butter: 1/2 c
4. 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.

   large eggs: 2, heavy cream: 1/2 c, sun-dried tomatoes: 1/2 c
5. 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.

   red bell pepper: 1/2
6. 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.