My mother enjoyed these biscuits with a cup of coffee. They are especially good if you make them with dried cranberries.
4 cups flour
1/2 cup butter
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/2 cup raisins or dried cranberries (optional)
1 cup milk
Measure flour into a mixing bowl. Cut in the butter with a fork. Add the salt, sugar, and raisins (or cranberries) (if desired).
Measure the milk into a small mixing bowl. Beat the eggs into the milk. Pour the milk and egg mixture over the dry ingredients. Stir until the well mixed in. Knead for a minute or two until dough is moist.
Turn dough onto a well-floured surface. Roll out dough to about 3/4 inch thick. Use a biscuit cutter to cut out the scones.
Arrange on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 25 or 30 minutes until golden brown. Remove from cookie sheet. Allow to cool before serving.
Makes 12 to 18 scones, depending on the size of the biscuit cutter.