Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, and salt in a food processor until coarse crumbs form, then add cubed butter and pulse.

Add cardamom extract, sour cream, and heavy cream, and blend until just combined.

Transfer the dough to a floured surface, knead a few times, then form into a 1 inch thick disc and chill for 30 minutes.

Cut the chilled dough into wedges and place on the baking sheet with space between them.

Brush tops with heavy cream and sprinkle with cardamom sugar.

Bake for 18-20 minutes until golden brown and risen.

Cool on a wire rack for 15-20 minutes before glazing.

Prepare the glaze by mixing powdered sugar, heavy cream, and cardamom extract, then drizzle over the cooled scones.