3 cups (750 ml) unbleached all-purpose flour

1/2 cup (125 ml) sugar

1 tablespoon (15 ml) baking powder

1/2 teaspoon (2.5 ml) salt

1/2 cup (125 ml) unsalted butter, cold

1 1/4 cups (310 ml) milk

1 teaspoon (5 ml) white vinegar

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.

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