Almond and Vanilla Bean Scones

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.

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.

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.

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.