Grease a cookie sheet with shortening.
Combine above dry ingredients in a large bowl. Stir the egg
mixture into the dry ingredients, then stir in the dried fruit till
all is just moist. Shape into 2 balls (by hand) on a floured
surface and flatten them down to 2 (1" thick) rounds. With
a spatula, place them 3" apart on the greased
cookie sheet. Cut each round into 6 wedges
(without separating them) with a floured knife).
Bake at 350* for 30 minutes or until golden on the bottom.
Makes 12 scones. Serve warm with your favorite jam & butter!