Taiyaki (Japanese Fish-Shaped Cake) vs Classic Scones with Clotted Cream and Jam

Both desserts start from milk, egg, sugar and baking powder, yet they head in very different directions. Taiyaki turns them into a pourable batter cooked in a hot, lightly oiled fish-shaped mold on the stovetop, giving a crisp golden shell around a warm, sweet red bean paste centre. Scones use the same base in a soft dough enriched with cold butter rubbed into self-raising flour, then baked until risen and light. Where taiyaki carries its sweetness inside, scones get theirs on top, split and spread with clotted cream and jam.