These scones perform best in a scone pan, where the filling is neatly contained. But if you’d like to bake them without a scone pan: Line an 8" round cake pan with plastic wrap. Put half the scone dough into the pan and pat it evenly with a small spatula or your fingers. Spread the filling over the dough.
On a floured piece of parchment, roll the remaining dough into an 8" circle. Use the parchment to settle the dough over the filling in the pan, patting it down gently. Use a bench knife or sharp knife to score the dough into 8 wedges. Place the unbaked scones in the freezer for 60 minutes while you preheat the oven to 425°F.
When you’re ready to bake, place a piece of parchment over the scones in the pan, then a baking sheet atop the parchment. Flip everything over, remove the cake pan, and peel off the plastic. Using bench knife or sharp knife, divide the dough into wedges using your score lines. Pull each wedge back from the center to give the individual scones some room to expand during baking. Bake the almond scones for 25 to 30 minutes, until they’re golden brown. Remove the scones from the oven, transfer to a rack, let them cool for 10 minutes, then glaze as directed above.