Classic Scones with Clotted Cream and Jam vs Maritozzi con la Panna (Sweet Buns with Cream)

Both bakes pair golden, oven-baked dough with cream, but they get there in very different ways. The scones rely on self-raising flour and baking powder, with cold butter rubbed into the flour for a light, tender crumb, and are served warm, split and topped with clotted cream and fruity jam. The maritozzi use yeast, softened butter, a long knead and two proofs for an airy, orange-scented bun that is cooled completely before being generously filled with vanilla-sweetened whipped cream. One is quick and buttery, brightened by jam; the other is puffy and soft, with whipped cream as the star.