Falafel Scones with Harissa Yogurt

🥘 Ingredients

• greek yogurt 1 cup
• harissa 2 tsp
• TJ's falafel mix 1 cup
• flour 1 cup
• sugar 3 Tbsp
• baking powder 4 tsp
• unsalted butter ½ cup
• large eggs 2
• heavy cream ½ cup
• sun-dried tomatoes ½ cup
• red bell pepper ½

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.
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.
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.
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.
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.