Grease or line with parchment paper a baking sheet. (This step is optional depending on your baking sheet.)
In a large mixing bowl, whisk dry ingredients together.
Cut in butter or lard with a pastry blender until evenly distributed.
In a smaller mixing bowl, whisk eggs, then whisk in milk.
Stir egg mixture into the dry ingredients in the larger bowl.
Stir in raisins or currants.
Drop by approximately ¼-cup amounts of batter onto prepared baking sheet about ½-inch apart.
Bake for 15 minutes, or until beginning to brown around the edges.
Notes
If you're eating these scones plain, they taste best when made with butter. However, if you cannot have any dairy, the texture is fine when they're made with cold lard. If you're topping them with jam or nut butter, I don't think you'll notice the difference.