Almond Scones

2 cups Bisquick
1/2 cup coarsely chopped almonds
1/3 cup whipping cream
3 Tbsp. sugar
1/2 tsp. almond extract
1 egg
2 Tbsp. sliced or coarsely chopped almonds
Milk
Sugar

Mix first 6 ingredients just until dough forms.  Turn dough onto surface dusted with Bisquick or flour.  Turn dough to coat with flour.  Shape into ball and knead 10 times.  Line cookie sheet with parchment paper and spray with non-stick spray.  Pat dough into 8-inch circle on prepared cookie sheet.  Brush with milk and sprinkle with almonds and sugar.  Cut in 8 wedges, but do not separate the wedges.  Bake at 425 degrees until golden brown, about 12 minutes.  Separate wedges carefully and serve warm.  Can be drizzled with a light frosting of powdered sugar, milk, and almond extract.