SCONES
1/2 cup Butter or margarine -- firm
2 cups All-purpose flour
1/4 cup Granulated sugar
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Toasted almonds -- chopped
1 Egg
1/2 cup Half and half

Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into the flour, sugar and almonds until crumbly; set aside. For the scones, cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not separate. Bake for about 15 minutes, or until golden brown.
Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.