Harsha - Moroccan Scones with Almond Amlou

Harsha is a popular breakfast staple - a cross between a French galette and an American scone. It’s usually accompanied with Amlou (Argan Almond Butter), cream cheese or butter and honey then sipped with mint tea or a nice latte.

It's easy to make and has so many variations to try (we love using anise or fennel seeds).



  • 350 grams of fine semolina

  • 1 Tbsp of sugar

  • 10 grams baking powder

  • 100 grams of butter

  • 1/2 cup milk

  • 20g more semolina for dusting

  • pinch of salt

In a mixing bowl, incorporate the semolina, sugar, salt and baking powder. Mix well.

Melt the butter and add without kneading to the flour mix until you obtain a sandy texture.

Pour the milk over and gently mix until it is absorbed. Let sit for 10 min.

With a rolling pin spread the dough to a 1/2 inch thick block. With a cutting disk cut little rounds. 

Gather the remaining dough again and flatten with the rolling pin to get more pieces. Repeat until all dough is consumed.

Heat a cast iron skillet to med heat: once the pan is hot dust with semolina and start cooking the mini breads. cook for 5 minutes on each side.