Preheat oven to 400 F. Line a large baking sheet with Silpat and set aside.
In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and almonds. Quickly cut in the butter and mix until mixture resembles coarse meal, with a feel larger butter lumps.
In a small bowl, whisk together 1 cup of heavy cream, lemon juice and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
Transfer dough to a floured counter and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4 inch thick circle. Cut the scones into 8 triangles.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15 to 18 minutes, or until light brown. Cool.
While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted almonds.