In a large bowl whisk together the flour, almond flour, baking powder, salt and sugar. Slice the butter into pats then rub it into the dry mixture until the butter is in little bits and completely covered by the flour.

Separately, whisk together the discard, milk and vanilla. Add it to the bowl with the flour and butter mixture and stir until the wet ingredients are covered by the dry.

Switch to using your hand, folding the dough over itself and gently squeezing it. Repeat until you have a shaggy ball shape of dough.

Transfer the dough onto a floured surface. Using your hands, flatten the dough into a 7 inch disc. Slice the dough into quarters then stack them and flatten again into a 7-8 inch diameter circle.

Slice the dough into half, then quarters and then into eighths. Place on a parchment lined cookie sheet, quite close together (but not touching). Set in the freezer for an hour.

Preheat the oven to 400 F. When the oven is ready, take the scones out of the freezer and set them on the middle rack of the oven. Immediately turn the heat down to 375 F.

Bake for 18-20 minutes, until golden all over the edges and there are no ‘wet’ or doughy bits visible in the middle of the scones.

Once the scones are cool, make the glaze by whisking together all the ingredients. If the glaze is thick, add more cream or milk. If it’s thin, add more powdered sugar.

Keep at room temperature. Once the glaze is set, you can place them in an airtight container to store overnight.