Falafel Scones with Harissa Yogurt

Ingredients

• 1 cup TJ's Plain Whole Milk Greek Yogurt
• 2 heaping teaspoons TJ's Traditional Tunisian Harissa (or more, to taste)
• 1 cup TJ's Falafel Mix
• 1 cup TJ's All Purpose Flour
• 3 tablespoons TJ's Organic Sugar
• 1 tablespoon plus 1 teaspoon TJ's Baking Powder
• 1/2 cup (1 stick) TJ's Unsalted Butter, cold, cut into small chunks
• 2 TJ's Large Eggs
• 1/2 cup TJ's Heavy Cream
• 1/2 cup TJ's Sundried Tomatoes in Olive Oil, roughly chopped OR 1/2 TJ's Roasted Red Bell Pepper, drained and thinly sliced

Directions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray with cooking spray; set aside. Combine yogurt and harissa in a small bowl, cover and refrigerate.
2. In a large bowl, combine falafel mix, flour, sugar, and baking powder in a large bowl. Cut the butter into the dry ingredients until crumbly, leaving pea sized chunks of butter. Set aside.
3. In a medium bowl, lightly beat the 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 sundried tomatoes, if using.
4. 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.
5. Place baking sheet on center rack of oven and bake 15-17 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.