Preheat oven to 425F. Line two baking sheets with parchment paper. Set aside. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until crumbly. Mix in yogurt, eggs, cream, and extracts until a shaggy dough forms. Gently fold in blueberries and almonds.
Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut round into 8 wedges and place wedges on prepared baking sheets. Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
In a small bowl, whisk glaze ingredients until a thick glaze forms. Drizzle glaze over cooled scones and top with additional sliced almonds. Let scones stand 5 minutes before serving for glaze to set. Enjoy!