Preheat oven to 400 degrees F and adjust baking rack to the middle position. Line baking sheet with parchment paper. Set aside.
In a large mixing bowl, sift together flour, sugar, baking powder, salt and lemon zest. Grate the frozen butter using a box grater. Toss butter into flour mixture and combine using a pastry cutter until mixture resembles coarse meal. Set aside.
In a small bowl, whisk together egg, half & half, milk and almond extract. Using a rubber spatula, gradually work liquid into flour until everything appears moistened. Gently fold in sliced almonds, careful not to overwork the dough. With floured hands, work dough into 2 balls.
On a well-floured surface, press each ball of dough into 1-inch, round thick disks. Using a paring knife, cut each disk into 8 equal triangles. Place scones at least 2 inches apart on the prepared baking sheet. Top with additional chopped almonds if desired. Bake for 20-25 minutes or until lightly golden brown. Meanwhile, whisk together glaze ingredients in a small bowl. Drizzle glaze on top of scones while they are still hot.
Nutrition Information
Serving Size: 1 scone Calories: 160 Fat: 8 g Carbohydrates: 17 g Sodium: 120 mg Fiber: 1 g Protein: 3 g Cholesterol: 30 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/03/lemon-almond-tea-scones/