Years ago there was a small, independent coffee shop across from where I worked. They imported baked goods from some unknown place. They had these raisin scones that were incredibly hard and dense. Kind of like a hockey puck. I realize that these are all traits a scone shouldn't have, except if you enjoy them, which I did. It was a drop scone, full of raisins. It took over an hour to eat and my jaw was sometimes tired when done. I know, I know, not traits of a good scone. Yet I want to replicate it if I can.
I'm wondering if I took a raisin scone recipe, didn't use any egg, over mixed them and cooked them extra long if I could replicate it. I know, I know, all things you aren't supposed to do to scones. But damn, I just loved those raisin rocks!