Preheat oven(s) to 425-degrees.
To make the scones:
Place the 2 cups of flour, ¼ cup of the sugar, baking powder and kosher salt into the bowl of a stand mixer. Mix together on low speed until blended together about 15 to 20 seconds.
Toss the pieces of cold butter in with the flour mixture. On low speed, blend the butter into the flour until it’s broken up into small pieces, about the size of peas. This takes about 3 to 4 minutes and it’s okay if there are some larger pieces.
Whisk together the 2 eggs with ¾ cup of cream, the lemon and almond extracts along with the lemon zest. Pour the cream mixture into the dry ingredients. Blend on low until the cream and eggs are mixed into the flour and the dough has just come together, about 30 to 60 seconds. The dough will be somewhat sticky but don’t over mix it or the scones will be tough.
Stir the extra tablespoon of flour with the chopped almonds. Add to the dough, blending in on low speed, about 20 seconds.
Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top of the dough then gently gather the dough together. To make it easier to handle you can divide the dough into two pieces and pat each into a round, about 1” thick. Cut out the scones using a 2” biscuit cutter, dusting the cutter with flour between cuts to prevent sticking.
Place the scones on two large baking sheets that are lined with Silpat liners or parchment paper.
Make the egg wash by whisking together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the extra sugar, about 1/8” teaspoon on each.
Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.
Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 8 minutes.
For the strawberries:
Toss the sliced strawberries with the sugar in a large bowl. Refrigerate until the sugar has dissolved and the berries are chilled and have released their juice, about 2 hours. Stir occasionally while chilling.
For the lemon scented whipped cream topping:
Beat the cream on medium speed until it just starts to thicken, about 1 to 2 minutes.
Add the mascarpone, the powdered sugar along with the lemon and almond extracts and the lemon zest.
Continue beating on medium speed until the cream is thick and peaks hold, about 3 minutes.
To assemble:
Split the scones in half. Spoon about ¼ to ⅓ cup of the sliced berries plus some of the juice from the berries over the scone. Top with a dollop of the whipped cream and serve immediately.