Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper, set aside.

In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold grated or cubed butter to the bowl. Use a pastry blender, or your hands to incorporate the butter into the flour until the mixture is like wet sand, and all of the butter is coated in flour.

In a liquid measuring cup, combine the heavy cream, vanilla yogurt, egg, and vanilla extract. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined.

Make the filling. Mix together the granulated sugar, brown sugar, and cardamom. Set aside.

Generously flour your work surface, and pour the shaggy, crumbly dough onto your work surface. Flour your hands, then use them to bring the dough together in a mound. Press it flat, then fold it over itself, and press down. Repeat this 1 to 2 more times.

The goal is to bring the dough together very gently without melting the butter in the dough. if you notice the dough getting too warm, or your hands getting sticky, use a bench scraper to pull the dough together, and fold it over.

Add more flour underneath the dough, by lifting up the sides, then use a rolling pin to roll the dough out into a large rectangle, approximately 12x14 inches.

Generously sprinkle the filling mixture onto the scone dough, and use your hands to press the filling into the dough. Lift the shorter side up, and fold the dough over in half. Sprinkle more flour on top of the dough and on the board as needed to prevent sticking.

Press and flatten the dough down, then sprinkle top of the dough generously with more of the cardamom brown sugar mixture. Next fold the dough over once more, and enclose the filling by pressing the sides down gently.

Use a rolling pin to flatten the dough out into a square, roughly 11x11 inches.

Use your bench scraper or a sharp chef's knife to cut the scones into 16 pieces (4 cuts by 4 cuts). Place the beautifully layered scones on the prepared baking sheet. Lightly brush the tops of the scones with heavy cream.

Bake in your preheated oven for 25-28 minutes until golden brown.

Make the glaze. In a small bowl, combine the powdered sugar, cardamom, vanilla extract, and milk. Whisk well until there are no lumps of powdered sugar.

Spoon the glaze on top of the scones. Let the glaze set up, then enjoy! Store any remaining scones in an airtight container for up to 2 days at room temperature.