To toast the almond flour, place in a dry skillet over medium-low heat. Use a spatula or wooden spoon to stir continuously until it begins to smell nutty and becomes a very light golden, 3 to 4 minutes. To toast the slivered almonds, place on a baking sheet in a single layer and bake at 325 degrees F until they become a light golden, 6 to 8 minutes. The scone dough can be refrigerated or frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time.