Streuselkuchen (German Crumb Cake) vs Classic Scones with Clotted Cream and Jam

Both bakes lean on butter, milk, sugar and egg, yet they put them to very different use. Streuselkuchen builds a yeast-risen base, with lukewarm milk activating the yeast and egg enriching the dough, then crowns it with a thick layer of coarse, golden crumbs made by rubbing cold butter into flour and plenty of sugar; a hint of lemon zest is optional. Scones rise quickly thanks to baking powder and self-raising flour, keeping the dough light and only modestly sweet, so the clotted cream and jam served alongside supply the richness and fruit.