Yield 16 scones
- 2 ½ cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- ½ cup (1 stick) plus 3 tablespoons unsalted butter, chilled and cut into small pieces
- 1 cup cold heavy cream, plus more if needed
- 1 cup powdered sugar
- ¼ teaspoon almond extract
- 1 1/2 tablespoons whole milk
- ½ to ¾ cup sliced almonds, toasted
For the scones, preheat the oven to 375º F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, and baking powder. Using a pastry blender, two forks, or your hands, cut in the butter until the mixture resembles a coarse meal. Add the cream and stir just until the dough comes together. Add more cream, 1 tablespoon at a time, if the dough is too dry.
Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. (Do not overwork; too much kneading will make the dough tough.) Shape into a square about 1-inch thick. Cut the dough into four squares, and then cut each square into fourths diagonally. Transfer the triangles onto the prepared baking sheet.
Bake until golden brown, 15 to 20 minutes. Transfer the scones to a wire rack and let cool slightly before icing.
For the icing, in a small bowl, whisk together the powdered sugar and almond extract. Add the milk, a little at a time, until it’s loose enough to drizzle. Dip the end of the whisk into the icing, and then wave it over the warm scones to drizzle. Top each iced scone with toasted almonds.
The scones will keep in an airtight container for 2 days.