Direwolf bread (scone dough cut to a wolf stencil)

Put the all-purpose flour, granulated sugar and cold diced butter in a mixing bowl.

Blend together with a fork until mealy, then add the baking soda.

Whisk the egg with the milk and vanilla extract in a separate bowl, add to the dry ingredients and mix 3 to 4 minutes until it just starts to come together; a few lumps of butter are fine.

Turn the scone dough out and roll it no less than half an inch thick.

Cover with plastic and chill in the fridge about 45 minutes to stiffen.

Roll once more to flatten the top, then sketch and cut the wolf using the stencil.

Place on a metal baking tray, sprinkle with a little sea salt and bake at 350F for 20 minutes.