Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
Cut into 8 triangles or squares or form into "biscuits".
Brush tops with egg whites and sprinkle generously with sugar.
place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.