Preheat oven to 450°F. Grease a baking sheet and set aside.
In a very large mixing bowl, mix together all dry ingredients. Set aside.
In a small mixing bowl, beat eggs very well until no streaks of eggwhite remains. Add in remaining wet ingredients and mix very well until all combined. Set aside.
Add butter to dry ingredients. Using a pastry blender, cut butter into flour until butter is cut into pea-sized pieces.
Once the butter is in small pieces and spread throughout the dough flour mixture, make a well into the flour and pour in the wet ingredients. Add the mix-ins on top of the wet ingredients.
Use a spatula to gently stir the mixture together. Mix together just until combined. DO NOT OVERMIX. If the dough seems too dry or if you live in a dry climate, you can add
Dust flour onto work surface (I use a clean countertop) and pour dough onto it. Roll out to into a disk that is about 1 inch to 1.5 inches in depth.
Using a pastry scraper, cut the disc into 8 equal wedges.
Add wedges to greased baking sheet, leaving some space in between, and bake for 15 minutes or until browned.
Remove from oven and place on a cooling rack or serving platter. Serve warm.