Tea tastes so much better when it is served with scones.
1 1/2 cups of all purpose flour
1 tsp of Vital Wheat Gluten
1 tsp of baking powder
1/2 cup of butter – soften
3 tbsp. of sugar
1 tsp vanilla
3/4 cup of butter milk
3 tbsp. of lemon juice
Beaten egg for glaze
In kitchen aid bowl, mix soften butter, butter milk, lemon juice and vanilla. Once will mix add the flour, gluten and baking powder until you have a smooth dough, not to sticky. Once all mix then cover your hands in flour and knead the dough with your hands folding and punching it. Then I break it into balls about 12 of them but you can make your balls small or big depending on how you like your scones small, medium or big. The size however will affect the cooking time of your scones. So you will have to adjust the cook time then. Once you have your dough divided up into the size of balls you like, then in a bowl beat egg, in another bowl put the sugar. So now take your balls and dip in egg covering them, then roll the ball into the sugar and finally put onto the baker sheets on the cookie tray.
Bake at 350 F for between 15 to 45 minutes
Serve with clotted cream and jam. If you can’t find clotted cream then use whip cream without any added sugar, but you can put a tsp of vanilla into your cream if you like.