Ingredients

Almond Topping:
1/4 cup sliced almonds
1 Tablespoon sugar
1 Tablespoon butter, melted
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract

Almond glaze:
1/4 cup powdered sugar sifted
4-5 teaspoons milk
1/2 teaspoon Vanilla or almond extract

Scone Dough:
2 cups all-purpose flour
2 Tablespoons Almond flour
5 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoon cold butter
2/3 cup half & half
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions

Almond Topping:
In a small bowl, add 1/4 cup sliced almonds. Add melted butter, sugar, vanilla, and almond extract. Toss nuts to coat completely.

Almond Scones:
Preheat the oven to 425 degrees. Grab a piece of parchment paper and line a baking sheet.

In a separate bowl, mix flour, almond flour, sugar, baking powder, and salt. Whisk together.

Add cold butter to flour mixture and cut in with pastry blender.

Add vanilla extract, almond extract, and half and half and stir until just combined. Knead dough gently 4-5 times until flour is incorporated.

Place the disc of dough on a piece of parchment paper and roll out in a large circle or rectangle. Cut with bench scraper into 8 wedges.

Place scones on the prepared baking sheet. Brush tops of scones with half and half. Generously sprinkle tops with sugared almond mixture.

Bake 12-15 minutes.

Cool on wire rack. Dust with confectioners sugar when cooled completely. (optional)

Almond Glaze:
Allow scones to cool before glazing.

Whisk powdered sugar with the milk and extract to create a drizzling consistency, then drizzle tops of scones with glaze. If you need your glaze to be a little thicker, just add a little extra powdered sugar until you get your desired consistency.