Preheat oven to 425⁰. Prepare a large baking sheet with cooking spray or parchment paper.
In a large bowl, mix flour, brown sugar, baking powder, and salt.
With a pastry cutter, or your fingertips, cut butter into flour mixture until well blended and butter is reduced to tiny pea-size pieces.
Now, cut the almond paste into the mixture using the same pastry cutter and method.
Stir almond extract into the cream. With a large fork or spoon, stir the cream with almond extract into the flour-butter mixture. Blend well. Form into a ball, and on a floured cutting board, press the ball into a flat circle with your hands. The circle should be about 8-inches in diameter for taller shorter scones and 10 inches for flatter, longer scones, and roughly 3/4 to one-inch thick.
Using a long knife, cut the dough into 12 even triangles and place them on the prepared baking sheet.
Bake for approximately 12-14 minutes, or until tops begin to turn golden-brown. Remove from oven and cool completely.
Using a fork or spoon, drizzle the berry icing over the top, and while the icing is still moist, garnish each scone with toasted, sliced almonds.
Eat right away, or refrigerate until ready to serve. We like these scones served at room temperature, so be sure to take them out of the refrigerator 20 minutes before serving. You can also toast them up in the toaster oven if you prefer them warm.