Pear Almond Scones

Combine flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Mix well and set aside. In a medium sized bowl, whisk together eggs, milk, vanilla, almond extract and honey. Using two knives or a pastry cutter, cut the mascarpone cheese and butter into the flour mixture until you have coarse crumbs.

Make a well in the center of the flour mixture. Pour in the egg mixture and the pear. Gently stir until the dough forms together. Knead on a floured surface a few times - be gentle so you don't squish the pears too much. Divide dough into two equal portions. Flatten into 8 inch rounds and transfer to a parchment paper lined baking sheet. Score each round into 8 equal triangles.

Bake at 375°F on a parchment paper lined sheet for 20-30 minutes. In the meantime, combine powdered sugar, honey, and almond extract for the glaze. Set aside until scones have cooled. Cut each round into eights. Cool on a wired rack. When cooled completely, drizzle with glaze and sprinkle with sliced almonds.