I was out of cream so I used milk in my scones. They came out a lot more cake-like. I also upped the cayenne to 1.5 tsp. Today, two days after baking them, they seem hotter. Is that a thing? Does cayenne age or something? I love the heat in these. Original recipe here. I’ve maintained the 2:1 ratio of cinnamon to cayenne.
Cayenne is an interesting component in cooking because it changes when you cook it. Sprinkle it on something that is already done - like deviled eggs, or whatever - and it is a mild and interesting flavor. Add it as a spice when you are cooking - say, sauté onions in a skillet and use them as a base for your baked dish - and it will be MUCH hotter. Same with paprika, and I expect other pepper-based spices, too. So the timing of when you add the cayenne/paprika/cumin to a dish will make a big difference on the heat they impart and the final flavor.
In my experience that is totally a thing! I hadn’t experienced it with baked goods but I have experienced it when adding cayenne pepper flakes to cooked foods (cucumber salad, collard greens etc). My sister and I had definitely found that as the pepper rests in the food, the food will get hotter!