In a large pastry bowl, rub cubed butter into flour, along with baking powder, and sugar. Add milk and honey; mix with a rubber spatula. Incorporate chopped almonds. Scoop out into 10 portions, and chill. Scones can also be shaped into a large round, cut into triangles and baked.
In a food processor, cream butter with sugar first, then add flour. Add sliced almonds; give a couple of pulses to combine. Throw in chopped whole almonds (80g) and mix to combine. Spread out crumble onto a baking tray; leave at room temp until ready to use.
Slightly beat egg whites with a whisk. Meanwhile, flatten each scone, egg wash and top with crumble. Mix some of the crumble with remaining egg whites and the chopped almonds left (80g). Add more egg whites if necessary. Top scones with the egg whites-almond mixture. Refrigerate scones for up to 3 days, or freeze for a few weeks.
Preheat oven to 350ºF/180ºC. For a more even result, scones can be baked using greased pastry rings. Bake for about 25 minutes. Enjoy!