In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, stir together the lemon juice, powdered milk, egg, vanilla extract, and almond extract. Add the milk mixture to the flour mixture.
Grease a baking sheet with oil or shortening. Sprinkle some flour on a sheet of waxed paper and spread out the dough on the paper. With a floured rolling pin, roll out the dough to 1/2 inch thickness. Using a biscuit cutter or a Star of David cookie cutter, cut out individual scones and place them on the baking sheet at least 2 inches from each other. Baste each scone with the egg mixture, and sprinkle almonds over each scone.
Bake for 10-12 minutes until they are lightly browned and slightly firm to the touch (or until a toothpick inserted into the center comes out clean).
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool.
Makes about 20 small scones.