I’m still none the wiser as to why those are called scones in the USA, but if Dorie Greenspan’s advice for baking with cornmeal helped you, then I’m very happy to have passed it along!

I’ve been making different versions of a butterscotch “pull apart” layered bread from the Kanzen Kankaku Baker. The directions for a bake in the dough custard have been a game changer. I made the caramel as shown before adding the custard the first time, that made me realise how versatile it was and the next couple of times I added the custard mix to heated up mincemeat (British kind, no meat, sickly sweet, jars are sold off for pennies after Christmas) and the resulting goo is far less sugary and tastes rich and sophisticated. My Japanese husband hates mincemeat but really liked this. The custard should work rolled up in rollppang too.