• Use a vegetable grater to grate the butter (113g), then refrigerate.
• Pour the half-and-half (120ml) into a measuring cup, then mix in the cold egg (1) and almond extract (1 teaspoon). Refrigerate.
• Measure the flour (240g), baking powder (1 tablespoon), sugar (70g) and sliced almonds (40g). Use a fork to blend.
• Top the flour mixture with the cold grated butter, then use your hands to toss the butter into the flour mixture.
• Use your hands to rub the butter into the flour mixture, until the mixture is resembles a damp sand.
• Pour about 1/2 of the cold liquids over the flour-butter mixture, then use a fork to toss the flour and hydrate it.
• Dump the mixture over a clean work surface, then use your hands to press the crumbly mixture into a rough 8-inch circle.
The dough might stick to the surface, so you can shape the circle over a large pan lined with parchment paper. Or, use a bread scraper to transfer it to the pan.
• Refrigerate the disk while your oven is preheating to 400°F. Make the almond paste.

Almond Paste

• Cream the butter (113g() with the powdered sugar (60g) and the almond extract (1 teaspoon).
• Mix in the egg.
• Mix in the almond flour (225g), until you have a thick, spreadable paste.
• Remove the disk from the refrigerator and use a knife to slice it into 8 triangle scoens.
• Transfer the scones to a large baking pan lined with parchment paper.
• Brush each scone with the leftover liquid.
• Use a medium (1.5-2 tablespoon) cookie scoop, to top each scones with the almond paste. Use the back of a spoon to spread it over the surface.
• Bake for 10 minutes, then remove from the oven and sprinkle each scone with the sliced almonds. Return to the oven and bake for additional 5 minutes.
• Serve warm.