Preheat the oven to 400F. Line a baking pan with parchment paper.

Step 2

Combine 2 cups of cake flour, sugar, baking powder, and salt in a large bowl. Add half of the butter and whiz with the blade attachment of a food processor or rub it in with your fingertips until the mixture looks coarse but still with some larger chunks of butter. Add the remaining butter and pulse a few more times, until it resembles coarse meal. Beat the egg and milk in a small bowl and pour over the dry ingredients, whizzing a few times or tossing with a fork until just moistened. Gather the dough into ball on a lightly floured surface. Shape it into an 8 inch round about 3/4 inch thick. Using a sharp knife, cut the round into 8 equal wedges. Transfer to the parchment lined pan, leaving 2 inches of space between the wedges. Brush the tops and sides with milk.

Step 3

Bake the scones until their tops are golden and a toothpick inserted into the centers comes out clean, about 14-15 minutes. Let cool for at least 10 minutes, and prepare the glaze.

Step 4

Stir together the powdered sugar, milk, and almond extract in a small bowl until completely smooth. Drizzle over the warm scones and immediately sprinkle with toasted sliced almonds.

Step 5

Serve warm or at room temperature. These are best eaten the day that they are made.