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In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
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Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
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Stir in the fruit, chips, and/or nuts, if you're using them.
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In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk.
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Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add 1 to 2 tablespoons of additional milk or half-and-half if necessary.
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Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
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Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
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Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar.
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Using a knife or bench knife that you've run under cold water, slice each circle into six wedges.
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Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.
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For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This helps to chill the butter, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.
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Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
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Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.
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When the scones are completely cool, wrap them in plastic and store at room temperature for several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
