Classic Scones with Clotted Cream and Jam vs Gugelhupf (Bundt Cake)

Both bakes start from milk, butter, sugar, egg and baking powder, yet they use them in opposite ways. The scones rub cold butter into self-raising flour with just one egg and a little sugar, giving a light, fairly plain bake whose richness comes from clotted cream and strawberry or raspberry jam added at the table. The Gugelhupf creams generous butter and sugar until fluffy, then beats in four eggs for a richer, golden cake that springs back when touched. Lemon zest, raisins and slivered almonds run through its batter, finished with a dusting of powdered sugar.