1. Preheat oven to 400°F. Line an extra-large baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

2. In a small bowl combine next five ingredients (through almond extract). Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.

4. Place wedges 2 inches apart on prepared baking sheet. Brush with additional heavy cream and sprinkle with almonds and coarse sugar. Bake 15 minutes or until bottoms are golden. If needed to prevent almonds from overbrowning, cover loosely with foil. Remove; cool on a wire rack. Serve with Lemon Curd.

Lemon Curd

1. Remove 1 Tbsp. zest and squeeze 6 Tbsp. juice from lemons. In a medium saucepan stir together sugar and cornstarch. Stir in lemon zest and juice and the water. Cook and stir over medium heat until thickened and bubbly.

2. Gradually stir about half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Transfer to a bowl and cover surface with plastic wrap. Chill at least 1 hour. Transfer to four to five 4-oz. canning jars.

To Make Ahead

Place unbaked scones in a single layer in an airtight container lined with parchment paper. Freeze up to 1 month. To serve, preheat oven to 350°F. Place frozen scones on a baking sheet. Bake 15 to 17 minutes or until bottoms are golden. Or place baked scones in a resealable plastic freezer bag or airtight container and freeze up to 2 months. To serve, thaw in refrigerator overnight. Preheat oven to 350°F. Place scones on a baking sheet. Bake 5 to 6 minutes or until warm.

To Store

Transfer to an airtight container. Store in refrigerator up to 1 week or freeze up to 2 months. To serve, thaw in refrigerator if frozen.

Orange Curd

Prepare as directed, except reduce sugar to 3/4 cup; substitute orange zest for the lemon zest and 3/4 cup orange juice for the lemon juice and water. Makes 12 (2-Tbsp.) servings.Per serving: 157 calories, 2 g protein, 16 g carbohydrate, 10 g total fat (6 g sat. fat), 113 mg cholesterol, 0 g fiber, 14 g total sugar, 8% Vitamin A, 9% Vitamin C, 66 mg sodium, 1% calcium, 2% iron