SCONE - Angel Biscuit

By Aemelia

Ingredients

• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/4 cup vegetable shortening
• 1/4 cup cold butter, cut into pats
• 1 cup room-temperature milk
• 2 tablespoons melted butter, for brushing on top

Details

Servings 16
Adapted from kingarthurflour.com

Preparation

Step 1

1) Whisk together the flour, yeast, sugar, salt, and baking powder.

2) Add the shortening, mixing till evenly crumbly.

3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.

4) Add the milk, mixing till just combined. The dough will be quite wet.

5) Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle.

6) Use a 2" round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.

8) When ready to bake, preheat the oven to 400°F.

9) Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.

10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.

11) Remove from the oven, and brush with melted butter, if desired.