Preheat oven to 350 degrees F.

Use a sifter or a fine mesh strainer and sift flour, sugar, baking powder, and salt into a large bowl.

Then use a pastry blender or fork and mix in cold butter to the dry ingredients.

Measure out the heavy cream and whisk in the egg and vanilla.

Then slowly pour the cream mixture into the flour mixture, stirring gently with a fork until the dough barely comes together.

Or if you're using a kitchenaid, use the dough hook attachment and have it set on a very slow speed.

Put the dough on a lightly floured surface. I like to use a pastry mat because it makes for a super easy clean up after.

Then shape the dough into a rough rectangle shape and sprinkle the sliced almonds on top.

Roll out the dough to about 1/3 inch thick. As you roll it out, use your hands to keep the edges of the dough in a nice rectangle shape.

Cut the dough into small rectangles or triangles and place on a baking sheet lined with a baking mat or parchment paper.

I actually use both so that the bottom of the scones stay nice and soft and never burn.

Bake at 350 degrees F for 18 minutes or just until they are barely golden brown along the edges.

After baking, transfer the baked scones to a cooling rack. Once they are completely cook drizzle them with the glaze.