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Looking for a very dense scone recipe

  • Jpan99 Nov 20, 2012 07:18 AM
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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!

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  1. You want a traditional cream scone instead of the muffiny type. I like America's test kitchen's recipe, it is dense. Here is a reprint, you can use raisins instead of currants:

    http://smittenkitchen.com/blog/2006/1...

    1 Reply
    1. re: free sample addict aka Tracy L

      Thanks, that seems very similar to what I remember. I'll give them a try!

    2. Rather than overmix, you could start w/ a higher protein flour, like bread flour. That would give it more tooth.

      1. Your request reminds me of trail bread that I've seen backpacking cookbooks, for example this Logan trail bread
        http://www.grouprecipes.com/56233/log...
        It's a dense bread with oats, raisins and such, usually baked in pans and cut into bars. Sometimes it's called hardtack, though the real hardtack is plainer, and really hard.

        Another option is a biscotti recipe, which is usually baked in shallow loaves, cut into slices, and then baked again to dry and crisp (that name, like biscuit, means twice-baked)