Classic Scones with Clotted Cream and Jam vs Turkish Profiteroles

Both desserts lean on milk, butter, eggs, sugar and cream, but they put them to very different work. The scones rub cold butter into self-raising flour and bind it with egg and milk, baking into light, golden rounds served warm with clotted cream and fruity jam. The profiteroles instead boil butter with water before beating in flour and eggs, creating puffed choux shells filled with vanilla pastry cream lightened by whipped cream, then drizzled with warm chocolate sauce. One is simple and buttery; the other layers golden pastry, creamy filling and cocoa.