Scones are quick breads made using which method of mixing?

Scones are quick breads that are traditionally made using the biscuit method. This method involves cutting cold fat, such as butter, into dry ingredients like flour, baking powder, and sugar, creating a crumbly texture. This is followed by incorporating liquid, such as milk or cream, to form a dough. The key characteristic of the biscuit method is that the fat is kept cold and is not fully integrated, which helps to achieve a light, flaky texture in the final product.

The biscuit method is specifically designed to create layers and tenderness, which are essential qualities of scones. By gently mixing the liquid into the dry ingredients, and avoiding overmixing, bakers ensure that the scones retain moisture and rise properly during baking. The other methods mentioned, like the muffin method, blending method, and whipping method, do not emphasize the same technique of handling fat and thus would result in a different texture and structure in the baked goods.