I grew up in Cornwall eating saffron buns. They’re still very common in Cornwall, but nowadays many contain food colouring instead of the real deal. Saffron buns are similar to a hot cross bun in that they’re a light bun with fruit, cinnamon and nutmeg, the difference being the subtle note of saffron above all the other spices (and the absence of the cross). They make a lovely morning or afternoon tea served with clotted cream or butter. Some say they’re even better the next day, toasted. A large version, saffron cake, is also very popular, and easier to make.