2 days before: Make the pie.
1 day before: Make the scones and arrange them on a baking sheet; cover and chill overnight. Bake shortly before serving.
Tip: To cut prep time, use an 8- to 9-ounce package of frozen artichoke hearts instead of the fresh baby artichokes for the steak hash.
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Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli (pictured)
Meyer Lemon and Dried Blueberry Scones with Blueberry Preserves