Preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, rub the sugar and orange zest together until fragrant. Add sugar mixture to the flour mixture and whisk again. Cut in butter until mixture resembles coarse meal, using your fingers, two forks, or a pastry blender.
In a small bowl, whisk together egg, buttermilk, orange juice, vanilla extract, and almond extract. Add wet ingredients to flour mixture all at once, stirring enough to make a soft dough. Fold in the almonds.
Turn dough out onto a floured surface and knead until dough comes together. Pat dough out into a 12-inch circle. Cut into 4 large or 6 small triangles. Place on prepared baking sheet and brush scone tops with remaining buttermilk and sprinkle with turbinado sugar. Bake for 12-15 minutes or until scones are golden brown.
Let the scones cool completely on a wire rack. While the scones are cooling, make the orange glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over scones and sprinkle with additional chopped almonds, if desired. Let scones set until glaze hardens.