These turned out really great. The almonds stay just a little crunchy on the interior even after baking, and the result is a lovely texture when you bite into the scone. I toasted the almonds while the oven was preheating for just under 10 minutes, stirring once, and they were perfectly lightly toasted.
Really quick and easy to whip up on the weekend, they go great with your breakfast coffee and/or afternoon cappuccinos. You should make a batch!
The recipe is from the Martha Stewart.