Preheat oven to 375°F.
In a medium size bowl, mix together flour, baking powder, salt, sugar and lemon zest.
Cut the butter into the dry ingredients, using a pastry cutter.
Mix until the butter is combined with the flour; it should have small lumps of butter.
Whisk the egg, almond extract and buttermilk together.
Add egg mixture to the dry ingredients, stirring gently until everything is well-moistened and just combined.
Dump the mixture onto a floured surface and gently work the dough into an 8” circle. Cut the dough into 4 or 6 pieces, depending on how large you want your scones. I cut mine into 4 pieces, as I wanted extra large scones.
Transfer to a parchment-lined baking sheet.
Bake the scones for 20 to 25 minutes until the tops are golden.
Remove from oven and allow to cool on a wire rack.
Once completely cooled, mix the powdered sugar, almond extract and water in a small bowl.
Drizzle over the top of the scones and sprinkle a few toasted almonds on each scone.
Store in an airtight container for 3 days. They freeze well.
