Form each dough half into a circle and pat out to ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds.
Score each round (cutting about ½ way down through the dough) into wedges.
Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through.
Whisk together powdered sugar, cream, and almond extract in a small bowl to make drizzle. Drizzle glaze over scones.