Classic Scones with Clotted Cream and Jam vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts rely on milk, butter, egg and cream, yet put them to very different work. In the scones, cold butter is rubbed into self-raising flour and bound with egg and milk into a soft dough that bakes into light, golden rounds, while cream appears only at the table as rich clotted cream beside sweet jam. The clafoutis whisks eggs, milk, heavy cream and vanilla into a thin batter that puffs up around fresh cherries and sets tender, with butter merely greasing the dish. One is split and spread; the other is a fruit-filled bake dusted with powdered sugar.