Enjoying a scone and coffee is a luxurious indulgence right up there with reading magazines.  Fortunately scones are quite easy to bake and, of course, très delicious to devour.  The recipe I created (loosely based on this recipe) is especially tasty and works just as wonderfully for dessert as it does for a (not exceptionally healthy) snack.

{Ingredients}

Two cups all-purpose flour

1/4 cup sugar

One tablespoon baking powder

3/4 teaspoon sea salt

Six tablespoons cold unsalted butter

1/2 teaspoon vanilla extract

One cup heavy cream

3/4 cup white chocolate chips

One cup fresh raspberries

One tablespoon vanilla sugar

{Directions}

Preheat over to 425°.

Combine flour, sugar, baking powder, and salt.  Stir in white chocolate chips.  Chop butter in with a pasty cutter.

After the mixture resembles small peas, add the vanilla extract and 3/4 cup heavy cream.  Stir with a wooden spoon until combined.  Turn the dough out onto a lightly floured surface and form into a mound (if the dough is still too dry and forming a mound is difficult then add remaining heavy cream one tablespoon at a time).  Then roll out with a rolling pin. 

Once the dough is approximately 1/2 inch thick, spread the raspberries on half.

Fold the dough in half calzone style and then pinch the edges together.  Sprinkle with the vanilla sugar.

Cut into one-two inch triangles and place on a baking sheet or a heated pizza stone.

Bake for 15 minutes on a pizza stone or for 20 minutes on a baking sheet.

Remove from oven, let cool, and enjoy!  Don’t forget a delicious beverage to top it off.

{Post Script: I am très excited that my little post on styling my lion’s mane bangs was featured on Lovelyish!  Thank you to the gals over there for including me.}