Toasted Almond Cinnamon Scones with Almond Glaze

Steps

1. Preheat the oven to 375°F (190°C). Spread the almonds on a baking sheet and toast for 7 to 8 minutes until fragrant; cool completely. Raise the oven to 400°F (200°C) and line the sheet with parchment.
2. In a large bowl, whisk the flour, granulated sugar, baking powder, cinnamon and salt.
3. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size pieces.
4. Stir in three-quarters of the toasted almonds; set the remaining quarter aside for the tops.
5. In a small bowl, whisk the egg, the vanilla, two-thirds of the almond butter and all but 2 tablespoons of the milk until smooth. Keep the remaining milk for brushing and glazing.
6. Pour the egg mixture into the flour mixture and stir with a fork just until a shaggy dough forms; don't overmix.
7. Turn the dough onto a lightly floured surface, divide it in half and pat each half into a 7-inch round about 1 inch thick. Cut each round into 6 wedges and space the 12 wedges on the lined sheet.
8. Brush the tops with 1 tablespoon of the reserved milk and press on the reserved almonds. Chill the tray for 15 minutes so the butter firms up.
9. Bake for 16 to 19 minutes, until golden and a toothpick in the center of a scone comes out clean. Cool on a rack for 15 minutes.
10. For the glaze, whisk the powdered sugar, the remaining third of the almond butter and the last tablespoon of milk until smooth and drizzly. Drizzle over the warm scones and let it set for 5 minutes before serving.