Scones and doughnuts most likely use which method?

Scones and doughnuts are both classified as baked goods that utilize a dough that is richer and more textured than batters. The soft dough method is characterized by a consistency that allows it to be easily rolled and shaped, which is essential for the formation of both scones and doughnuts.

When preparing scones, the soft dough is gently mixed to maintain a tender texture, allowing for the incorporation of fat (like butter) and ingredients (like fruits or chocolate chips) while still enabling the dough to hold its shape when shaped or cut. For doughnuts, the soft dough is also necessary to achieve the desired rise and texture post-frying, ensuring they remain airy inside while having a pleasing outer crust.

The other methods relate to different consistencies of mixtures. Drop batters are typically too wet to shape and are used for foods like muffins where the mixture is spooned directly onto a baking surface. Pour batters are even more fluid and used for cakes or pancakes that can be poured into a pan. Hard doughs are firmer and used for recipes that require sturdy structures, such as bread or pasta. Thus, the use of soft dough is integral to achieving the appropriate texture and form in both scones and doughnuts.