Preheat an oven to 400 F. Combine the flour through the baking soda. Mix to combine.
Cut in the butter using a pastry cutter. The butter should be slightly larger than pea-sized.
Add in the sliced almonds and stir to combine.
Mix the sour cream, egg, and vanilla extract. Add the mixture to the dry ingredients. Mix using a fork until the wet ingredients are distributed throughout. It will look like not enough liquid, but it will come together once you knead the dough with your hands.
Gently knead the dough until it barely comes together. Place the dough onto a cookie sheet and flatten it into roughly an 8” circle. Cut the dough into 8 triangles by cutting the dough in half and then each half into half and so forth. Carefully use a bench scraper or metal spatula to shuffle the scones apart, so they are evenly distributed around the cookie sheet.
Brush the scones with heavy cream and sprinkle them with raw sugar. Bake for 15-17 minutes until lightly golden on top and nicely golden on the bottom. Allow to cool.
To make the glaze, mix all the glaze ingredients in a bowl. Drizzle the scones with the glaze and top with additional sliced almonds.
Tips
Cutting the butter into the flour but leaving the butter in larger pieces ensure a super flaky scone!
