1Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender, until crumbly. Set aside.
2In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender, until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half until dough leaves side of bowl and forms a ball.
3Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased or parchment lined cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
4Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.
5For the Honey Butter:
Whip honey and butter together in stand mixer or with handheld electric mixer until light and fluffy.