Classic American Funnel Cake vs Classic Scones with Clotted Cream and Jam

Both dishes rely on milk, eggs, sugar and baking powder, but put them to very different work. In the funnel cake, plenty of milk and two eggs make a pourable, vanilla-scented batter that is swirled into hot oil, fried until golden and crispy, then dusted with powdered sugar while warm. The scones use less milk and one egg to bind a soft dough of self-raising flour and cold rubbed-in butter, baked until risen and golden. Served warm and split, they gain richness from clotted cream and jam spooned on top.