Classic Scones with Clotted Cream and Jam vs Classic St. Louis Gooey Butter Cake

Both bakes rely on butter, sugar, egg and milk, yet pull those staples in opposite directions. The scones rub cold butter into self-raising flour and baking powder, with egg and milk binding a soft dough that rises light and golden, only lightly sweet until clotted cream and jam are added at serving. The butter cake melts its butter, pressing a plain flour, sugar and egg base under a cream cheese, vanilla and powdered-sugar topping baked until set but still gooey. One is airy and tender; the other is rich, sweet and soft-centred.