A technique used in pastry making (scones, biscuits) involving the mixing of a cold solid fat (butter, margarine, shortening) into dry ingredients (flour mixture) until the mixture is blended but still contains small flour-coated pieces of cold fat. This combining of the cold fat and dry ingredients must be done quickly and with a light hand so the the fat does not melt. For light and fluffy scones or biscuits, the fat should not become too soft or cut too fine. A pastry blender, two knives, fingers, food processor, or an electric mixer with the paddle attachment can be used.