Classic Scones with Clotted Cream and Jam vs Classic Black and White Cookie

Both bakes rely on butter, sugar, egg, milk and baking powder, yet they put them to very different use. The scones rub cold butter into flour and bind it with egg and milk for a light, tender crumb, keeping the sugar modest so the warm, split halves can carry clotted cream and fruity jam. The cookie instead creams softened butter with plenty of sugar and vanilla for a sweeter base with a set centre, then finishes with a smooth powdered-sugar glaze divided into vanilla and cocoa halves.