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

Cut ½ cup of cold, cubed unsalted butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.

In a separate bowl, whisk together 1 large egg, ¾ cup of whole milk, and 1 teaspoon of vanilla extract until smooth.

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.

Turn the dough onto a lightly floured surface and knead it about 4-5 times to bring it together.

Using a 2-inch round cutter, cut out circles from the rolled dough and place them on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C) and bake the tea cakes for 12-15 minutes.

Let the cakes cool on a wire rack for 5-10 minutes, then dust with powdered sugar.