2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

2 teaspoons (10 ml) sugar

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) cold salted butter, cut into cubes

1 cup (250 ml) milk

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper.

In a food processor, pulse the flour, baking powder, sugar and salt to combine. Add the butter. Pulse briefly until the mixture resembles coarse sand. Add the milk and pulse again a few seconds at a time until the dough begins to forms a ball. Remove the dough from the food processor. Shape into a ball.

On a floured work surface, roll the dough into a 15 cm x 23-cm (6 x 9-inch) rectangle. Cut into 6 squares and arrange them on the cookie sheet.

Bake until the shortcake begins to turn golden, about 25 minutes.

Let cool, then cut each piece in half horizontally. Set aside.

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