In Australia when I was a kid

Crumpets - with the holes, were best when toasted, then 'Syrup' - (cane sugar) applied - Usually referred to as Golden Syrup.

Drop Scones - there used to be rather heavy cast iron pans with hemispherical indents. They were heated in a wood stove, or even over an open fire. At some predetermined temperature below red heat, a scone mixture would be dropped in, using a spoon to get approximate measures, then the tray returned to the oven. This sudden application of heat would cause a 'flash puffing' effect that made for a light result. In some ways they were a bit like massively sized poffertjes - the Dutch pancakes now quite popular.