Mix the dry ingredients: In a bowl, combine 200g low-gluten flour, 5g baking powder, 30g caster sugar, and 1g salt. Use a whisk to mix them thoroughly until well combined. This ensures an even distribution of dry ingredients, which is key to getting the right texture for your scones.

Prepare the butter: Cut 80g unsalted butter into small cubes. Wearing gloves, rub the butter into the dry mixture until the butter forms small crumb-like particles. This step creates the desired flaky texture by coating the flour with butter.

Add the wet ingredients: Pour in 50g milk and 20g heavy cream. Use a spatula to stir until the mixture comes together and there's no visible dry flour. Next, wear gloves and gather the dough into a rough ball. Don't knead the dough too much—keep some texture for a better scone crumb.

Create the layers: Lay out a sheet of plastic wrap on your work surface. Transfer the dough onto the wrap and roll it into a thin square or rectangle. Spread a thin, even layer of pistachio paste over the rolled dough. Fold the dough over itself, then roll it out again. Repeat by spreading another thin, even layer of pistachio paste. Repeat the folding and rolling process, brushing with pistachio paste three times to create the multi-layered effect.

Chill the dough: Once the layers are created, shape the dough into a square, wrap it in plastic wrap, and freeze it for 30 minutes.

Cut the scones: After 30 minutes, remove the dough from the freezer. Trim off the uneven edges to create a neat square. Cut the dough into 6 equal pieces. Don't discard the scraps—they can be re-shaped into one additional small scone.

Decorate the scones: Place the scones onto a baking tray. Brush the tops with egg yolk for a golden, glossy finish. Decorate with almond slices on top to add crunch and visual appeal.

Bake: Preheat your oven to 170°C (I always do this while the dough is chilling). Place the scones in the oven on the middle rack and bake at 170°C for 20 minutes. Check the scones occasionally, and when the tops turn golden brown and feel crisp to the touch, they're ready to come out.