This scone is a 'triple-whammy' almond delight. Start with toasted almonds, give them a ride in the food processor, add pure almond extract and top them with sliced almonds. You get almond goodness in every bite.
I took the advice of other bakers and increased the sugar and almond extract. I brushed the tops with cream and sprinkled sparkling sugar on top. I cooked the scones just 18 minutes, I couldn't wait so I ate one hot, delicious. They were even better an hour later!
The best part of this recipe is that I have 8 unbaked scones in the freezer. One can have something divine even on a busy morning. Our host this week is Mike, check his blog for all the details.