Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 tablespoon of baking powder.

Add 1/2 cup of cold, cubed unsalted butter to the flour mixture and blend until it resembles coarse crumbs.

In a separate bowl, whisk together 1 large egg, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract before pouring into the dry mixture.

Turn the dough out onto a lightly floured surface and knead gently about 4-5 times before rolling to 1/2 inch thickness.

Cut out shapes using a 2-inch round cutter and place them on a parchment-lined baking sheet.

Bake for 12-15 minutes or until the tops are lightly golden.

Transfer the tea cakes to a wire rack to cool completely, then dust with powdered sugar.