Instructions: Toast almonds; cool, then crumble and set aside.

Preheat oven to 425 degrees. Oil two 10 1/2 by 15 1/2-inch baking sheets; set aside.

Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in small bowl; set aside.

Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough.

Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out 1/2-inch thick into four rounds.

Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds.

Bake at 425 degrees for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.

This recipe yields 24 scones.

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