Back in August, I subjected family and friends to a taste-test of these scones:
Each individual's preference was fairly predictable. Those with a sweet tooth favoured Scone B; while those who prefer savoury foods preferred Scone A.
There are, generally speaking, two kinds of scones: one made with butter, the other without. As you can see in the photos above, Scone B is the one made with butter since it's more golden in colour. It's also more flavourful partly from the butter (which is rubbed into the flour, much like pie crust) and also from the vanilla extract. I was surprised to find how crumbly it was compared to Scone A's muffin-like texture. Worried I had done something wrong while making Scone B, Older Sister assured me that's how they are supposed to be. Phew!