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Preheat the oven to 450°F (230°C). Line one or two baking sheets with parchment.
In a mixing bowl, whisk together all of the dry ingredients, including the dried fruit if using.
In a separate bowl, whisk together the eggs, milk and vanilla until well blended.
Put the cubes of cold butter into the bowl with the dry ingredients and toss to coat. Using only the tips of your fingers and thumbs, rub the butter into the dry ingredients until the mixture resembles coarse sand.
Stir the wet ingredients into the flour/butter mixture vigorously but lightly, avoiding over-mixing.
Turn the dough out onto a lightly floured work surface and fold and gather it together until it is a smooth, cohesive dough.
Cut the dough into two pieces and shape each into a roundish shape. Place each piece of dough onto a parchment-lined baking sheet and gently press or lightly roll into a disk about 6” wide and 1-inch thick.
With a sharp knife, slice each disk into 8 wedges, gently pushing the wedges apart.
Brush each scone with the egg wash, then sprinkle with cinnamon-sugar.
Place in the preheated oven and bake for just 7 minutes. Turn the oven off and leave the scones in the oven for an additional 8 – 10 minutes until golden brown.