Preheat oven to 400F,

Stir together the flour, sugar, baking powder and salt in a mixing bowl.

Grate butter and almond paste in a food processor fitted with a shredding blade or use a hand grater.

Add shreds to the flour mix and work in until combined.

Separate the yolk from the white on one of the eggs and set the white aside.

Place the yolk along with the other entire egg into a small bowl with the heavy cream, vanilla and almond extracts, whisking to blend.

Add the wet mixture to the flour mix and stir to work in then knead lightly into a dough.

On a lightly floured surface or silpat, form the dough into a flattened 9-inch disk.

Cut the dough into six wedges with a large knife and place on the baking sheet a couple of inches apart.

Whisk 1 teaspoon of cold water into the egg white and brush he tops of the dough.

Then sprinkle almonds over the tops, pressing in lightly.

Bake scones for 22-24 minutes or until firm and golden, then remove from oven and cool.

Whisk powdered sugar with the teaspoons of cream to create a drizzling consistency, then drizzle tops of scones with glaze. It should set up and dry in about 10-15 minutes.