Chop the almond paste into small chips, store in a bowl and set aside.

Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.

Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.

Add egg, buttermilk, vanilla extract and almond extract to a measuring cup to fill 1 cup, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 2 tablespoons to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick and fold it over itself. Do this a few times to create layers. Shape into a rectangle.

With a rolling pin, roll the dough out to about 1/4” thick and 12” - 14” long. Sprinkle the chopped almond paste evenly over the dough. Roll the dough into a log starting at the long edge. Then pat it down to about 1” - 1 ½” thick. Cut into 8 triangles.

Place the scones on a parchment-lined baking sheet and refrigerate or freeze for about 15 minutes while you preheat the oven to 400°F.

Before you put the scones into the oven, brush the top and sides with the reserved egg wash, sprinkle with some sliced almonds and a little bit of granulated sugar for shine.

Bake for 21-22 minutes until golden brown.

Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.