Have you fit homemade scones into your lifestyle? I’m late to the game, shamefully. But I’ll shout about them now…

The “Gruyère Prosciutto Scones,” from the March/April 2018 issue of Bake From Scratch, were a pleasure to prep, thanks to the stress-free pacing.

Gruyère Prosciutto Scones
Bake From Scratch,
March/April 2018

Makes 8

3 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup cold unsalted butter, grated
1/2 cup freshly grated Gruyère cheese
1/4 lbs. prosciutto, chopped
2 Tbsp. chopped fresh dill
1 cup whole milk
2 large eggs, divided
1 Tbsp. heavy whipping cream
Garnish: sea salt, ground black pepper

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter and Gruyère, tossing to coat. Cover ad freeze for 15 minutes. Stir in prosciutto and dill.
  3. In a small bowl. whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1 1/2 inches apart on prepared pan.
  4. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sea salt and pepper, if desired.
  5. Bake until golden brown, 12 to 17 minutes. Let cool slightly; serve warm.

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You’ll need to grate a stick of cold butter and grate the Gruyère. (Then freeze for 15 minutes.) Chop the prosciutto and the dill. These are easy, soothing tasks. You get to turn out the dough and shape it with your hands. Enjoy brushing the scones with the creamy egg wash.

I baked for 15:30. My awesome scones were nearly flaky. And the butter! Oh boy, it’s so good. The dill and prosciutto are superstars too. Again, figure out how/when to bake/eat scones.

PREP TIME: eat scones after an hour of prep, cooking, cooling
TASTE: buttery flakiness with dill and prosciutto

Next time, I want to enjoy the “Saffron Chicken Tagine” and the “Honey-Raisin Couscous” from the April 2018 issue of Cuisine at Home (recipes below). I’m hoping for a hearty (and easy) meal.

Saffron Chicken Tagine with Peas & Artichokes
Cuisine at Home, April 2018
Makes 4 servings

1 tsp. each ground cinnamon, coriander, cumin, paprika, turmeric, kosher salt, and black pepper
1 1/4 lb. boneless, skinless chicken thighs, cut into 1-inch chunks

1 Tbsp. olive oil
1/2 cup sliced onion
1 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic
2 cups chicken broth
1 cup chopped dates
1 Tbsp. minced lemon zest
Pinch of saffron threads

1 can artichoke hearts (14 oz.), drained and quartered
1 1/2 cups frozen green peas

Combine cinnamon, coriander, cumin, paprika, turmeric, salt, and pepper, then toss with chicken in a large resealable bag to coat.

Heat oil in a sauté pan over medium. Add chicken and sauté until brown on all sides, 5 minutes.

Add onion to pan; cook 2 minutes. Stir in ginger and garlic; sauté 30 seconds, stirring constantly. Add broth, dates, zest, and saffron. Reduce heat to low and simmer tagine, covered, until chicken is fork-tender, about 20 minutes.

Add artichoke hearts and peas; cook 5 minutes more. Serve tagine with couscous.

Honey-Raisin Couscous
Cuisine at Home, April 2018
Makes 4 servings

1/2 cup apple juice
1/2 cup chicken broth
1/4 cup golden raisins
2 tsp. minced lemon zest
2 tsp. extra-virgin olive oil
2 tsp. honey
1/2 tsp. kosher salt
3/4 cup dry couscous

Bring apple juice, broth, raisins, zest, oil, honey, and salt to a boil in a saucepan over medium heat. Stir in couscous, cover, and remove pan from heat.

Let couscous stand, covered, for 5 minutes. Fluff couscous with a fork before serving.