Whisk together the flour, sugar, salt, and baking powder
Dice the butter and work it in until you get a crumbly texture
Dice and stir in the fruit
In a separate mixing bowl, whisk together the eggs, vanilla and milk
Add liquid to dry and mix until it holds together
Split dough in half and make 2 circles about 6" in diameter
Brush the disks of dough with the milk and then sprinkle the sugar on top.
Cut each disk into 6 wedges and separate the wedges a bit to allow for expansion during baking.
Chill the scones for 30 minutes in the freezer and preheat your oven to 425F.
Cook scones on a high rack in the oven for 23 minutes.