Classic Scones with Clotted Cream and Jam vs Bungeoppang (Korean Fish-Shaped Pastry)

Both dishes start from milk, egg, sugar and baking powder, but they take these basics in very different directions. The scones rub cold butter into flour to make a soft dough that is cut, oven-baked and rises into light, golden rounds, served warm with clotted cream and strawberry or raspberry jam. Bungeoppang turns the same staples into a rested, oil-enriched batter cooked in a hot fish-shaped mold around sweet red bean paste, emerging golden and slightly crispy. One is buttery and light, the other crisp-shelled with a sweet, bean-filled centre.