With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
In a food processor, combine the dry ingredients. Add the butter and pulse until it is the size of peas. Add the milk, vinegar and pulse just enough to moisten the flour.
On a floured work surface, roll out the dough with a rolling pin or with your fingers to about 2.5-cm (1-inch) thick. With a 5-cm (2-inch) in diameter cookie cutter, cut out scones. Evenly space on the baking sheet.
In a bowl, combine the egg with the water.
Brush the scones with the egg wash and sprinkle with the sugar. Bake for about 20 minutes or until lightly browned. Cool on a wire rack. Serve with Grape and Blueberry Jam.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.