These remind me of the giant breakfast scones I used to get at Mangia on 57th. The idea isn't to get impossibly flaky, buttery layered, biscuit-like scones. Rather, it's more a cross between a muffin and a hearty, dense scone. Crisp, enticingly browned on the outside and crumbly, buttery on the inside studded with dried raspberries and oats.
I may have overbaked it a touch....
Regardless, they're the perfect breakfast treat when you're in the mood for something filling and comforting, crumbly, crunchy and homey. they kept pretty well the next day.
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