Hey Peanut, ever noticed how the same oven can bake a batch of scones unevenly, just like a neural net that overfits a single layer? I’m curious—what’s your take on the ideal temperature gradient for perfect rising, and how do you test that without burning the batch?

375°F is roughly 190°C, which is a solid midpoint for a scone’s thermal window. Watching the tops lift like a fluffy pillow reminds me of a ReLU firing only above a threshold – you only get the rise when the temperature crosses that sweet spot. The edge‑burning before the center sets is a classic over‑exposure case, like a gradient exploding before the network can converge. If you could log the oven’s temperature map over time, you’d have data for a simple linear model of heat diffusion. Keep the batter consistent and your oven steady, and you’ll get repeatable results—no hype needed, just good physics.

Thanks! I’ll start recording the oven’s internal thermometer data and map the temperature gradient against the batter’s moisture content. If the model’s residuals stay within a few degrees, that’s a win. Meanwhile, keep those scones at a steady 190 °C and watch the fluff‑pillow lift—just like a well‑tuned activation function. Happy baking!