Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour (or gluten-free flour), almond flour, baking powder and salt. Using the large holes of a cheese grater, grate the butter over the top of the dry mixture (alternatively, use a box grater to grate the butter onto a piece of wax or parchment paper, then transfer the butter to the bowl). Place the bowl in the freezer for 10 minutes to chill.
In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside (this will be the egg wash for later).
In a separate bowl, whisk the remaining egg with the sugar, milk and almond extract until smooth.
Take the bowl out of the freezer, and, using your fingers, toss the butter with the flour mixture until evenly incorporated. Make a well in the center, and pour in the wet ingredients. Slowly work the dry ingredients into the wet ingredients until incorporated, being careful not to overwork the dough.
Turn out the dough onto a lightly floured surface. Using lightly floured hands, gently press the dough into a 1-inch thick square (about 6 ½ inches wide). Cut the dough into 9 square scones, and transfer them to the baking sheet.
Brush the scones lightly with the egg wash (you won’t need it all), and sprinkle them with the turbinado sugar and sliced almonds. Bake until golden brown, about 15-17 minutes. Let cool.
Serve the shortcakes on their own as scones, or transform them into shortcakes by slicing them in half horizontally and filling them with strawberries and whipped cream.