In a bowl using a wooden spoon or a rubber spatula, mix together the softened butter, sugar, vanilla and almond extract until well combined and smooth.

Add the egg and mix until well combined.

Add the almond flour and salt, and mix well until smooth. The mixture should have a thick but easily spreadable consistency. Set aside until needed.

In a large bowl, whisk together the gluten free flour blend, almond flour, sugar, baking powder, xanthan gum and salt.

Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.

Add the cold yoghurt and vanilla, and stir everything together until all the flour is fully hydrated and the dough starts clumping together.

Turn out the dough onto a generously floured surface and give it a few quick, gentle kneads.

Lightly flour a large sheet of parchment/baking paper, place the scone dough in the centre and roll it out into a 10x12-inch (25x30cm) rectangle.

Dollop about ⅔ of the almond frangipane filling evenly over the rolled-out dough, then spread it out into an even layer all the way to the edges.

Carefully roll up the dough into a 12-inch (30cm) log.

Use the palms of your hands to pat the log down into a roughly 12x4-inch (30x10cm) rectangle.

Slide the scone dough rectangle, along with the paper underneath, onto a large baking sheet. Cover it tightly with plastic wrap/cling film and freeze for at least 30 minutes or until very firm.

Adjust the oven rack to the middle position, pre-heat the oven to 400ºF (200ºC) and line a large baking sheet with parchment/baking paper.

Once the scone dough is cold and firm enough to cut into neat slices, use a sharp knife or a bench scraper to divide it into 8 equal scones.

Place the chilled scones onto the lined baking sheet, spaced apart as far as possible.

Transfer the remaining almond frangipane filling to a piping bag and pipe it on top of each scone.

Sprinkle the tops of the scones generously with the flaked almonds.

Bake them at 400ºF (200ºC) for about 20 minutes or until they’re deep golden brown.

Once baked, cool them on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool.

Before serving, dust them with some powdered/icing sugar.