Paul and I were actually home on Labor Day this year. We visited his family at the lake at the beginning of the weekend but came back home so that we could both serve at our church on Sunday. It was a much needed day of rest in which I spent most of the day in the kitchen. It was a beautiful day (only in the 50’s when I got out of bed!) So when I got home from the gym, opened the windows and made some French press coffee, I just couldn’t help craving a sweet fall-inspired treat for Labor Day!

There are so many wonderful scone recipes out there but this one loudly called my name when Mother Thyme posted it recently. I love almond flavoring in baked goods and I eat dried cranberries by the handful. They are a pantry staple at our house and they definitely remind me of fall. I loved these. They had a silky texture and the almond flavoring was present but not too strong. I changed up the glaze a little bit and next time I think I will sprinkle a little course sugar over the top as the scones bake. They were truly wonderful and fully worthy of a special breakfast!

I haven’t posted a workout in a while for two reasons: it’s been so nice outside that I’ve been doing a lot of outdoor walks/jogs but when I do hit the gym, I’ve been doing this treadmill workout:

-15% incline at 4.3 mph for 5 minutes
-3% incline at 6.3 mph for 5 minutes
-Repeat 3-5 times
It’s tough but keeps my heart rate fairly steady and it’s a calorie burner!

Questions for today:
-what are you most looking forward to this fall?
-what is first on your “must-make” or “must-bake” list for the fall?

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Cranberry Almond Scones Recipe


2 cups all-purpose flour
1/2 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. unsalted butter, cut into small squares. (Refrigerate until ready to add.)
2 large eggs
1/2 cup heavy cream
1 1/2 tsp. almond extract
1/2 cup dried cranberries

1/4 cup powdered sugar
2 tsp. milk
1/2 tsp. almond extract
1/4 cup slivered almonds or crushed whole almonds


Preheat oven to 375 degrees F.

Combine flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add butter and combine with a pastry cutter or two forks until the mixture resembles sand. Add eggs, heavy cream and almond extract and stir until well combined. Add in dried cranberries and stir.

Transfer dough to a lightly floured surface and roll out until the dough is 1/2 inch thick. Shape the dough into a circle and cut in similar fashion to a pizza, creating 8 scones. You could cut them smaller if you wish or use a cookie cutter to cut specific shapes.

Transfer the scones to a large baking sheet lined with parchment paper and bake for 16-17 minutes. The tops will be slightly golden brown. Transfer to a wire rack to cool.

Meanwhile, combine the ingredients for the glaze. Glaze the cooled scones and top with almonds, if desired.

Adapted from Mother Thyme