Preheat the oven to 425 F.

In a large bowl combine flour, baking powder, sugar and orange zest then stir together. Add cold butter chunks and work into the flour to form a crumbly mixture. Add orange juice, eggs, milk and orange extract. Stir together to form a loose, not overly worked dough.

Dump onto a greased pan or one lined with parchment paper. To make wedges, form into a disc shape. Sprinkle Almonds on top.

Bake for 20 minutes.

To make individual scones, divide dough into 8 sections and shape into scones or you can make16 small scones. Top each scone with almond slices. Separate on a greased or lined cookie sheet and bake for 12-15 minutes for large or until scones are almost baked through or 8-10 for small scones or until they are almost baked through.

During the time they bake combine melted butter, orange extract, powdered sugar and milk and stir to form the glaze.

For the large disc scone that will be cut into wedges, pull out of the oven (the scone will not be completely baked) and pour glaze over the top of the scone then return to oven and bake an additional 5-6 minutes or until a toothpick can be inserted into the middle of the scone and it comes out clean.

Remove from the oven and cool before cutting into 8 large wedges.

For the individual scones, pull out of the oven when they are almost baked, add the glaze and return to the oven and bake an additional 2 minutes or until the scones are baked through. Remove from the oven, let cool slightly then enjoy.