Directions:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
• In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
• Grate the frozen butter into the dry mixture using a box grater or cut it into small cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
• Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture.
• In a separate bowl, whisk together the egg, Greek yogurt, vanilla extract, and almond extract (if using).
• Pour the wet ingredients into the dry mixture. Stir gently until just combined. Be careful not to overmix; the dough should be slightly crumbly, but hold together.
• Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife to cut the dough into wedges or use a biscuit cutter for round scones.
• If desired, brush the tops of the scones with a little heavy cream for a golden finish.
• Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are lightly golden on top.
• While the scones are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk if needed.
• Remove the scones from the oven and let them cool slightly on a wire rack. Drizzle the glaze over the warm scones before serving.