Start by gathering all your ingredients. Ensure that your unsalted butter is frozen, as this is crucial for achieving the perfect flaky texture in your scones.
In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
Using a pastry cutter or fork, cut the frozen butter into the flour mixture until it resembles coarse crumbs. This step is critical as it creates the flaky layers in your scones.
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
In a separate bowl, whisk together the Greek yogurt, egg, 1 1/2 teaspoons of vanilla extract, and almond extract (if using) until smooth.
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough scones.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. You can use a rolling pin for a more even thickness, but your hands work just as well.
Using a sharp knife or a pizza cutter, slice the dough into 8 wedges. Place them on the prepared baking sheet, spacing them about 2 inches apart.
If you like a golden crust, brush the tops of the scones with the 2 tablespoons of milk or heavy cream.
Bake the scones in the preheated oven for 15-20 minutes or until they are golden brown. Keep an eye on them to avoid overbaking.
While the scones are baking, whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Once baked, remove the scones from the oven and let them cool for a few minutes on a wire rack. Drizzle the glaze over the scones while they are still warm for a delightful finish.
