• Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
• In a large bowl, shift together flour, oats, baking powder, salt, cinnamon, cardamon, and nutmeg.
• Cut the cold butter with a fork into the flour mixture until it is mixed in and resembles coarse crumbs.
• In another bowl, mix together yogurt, brown sugar, half and half, vanilla extract, and almond extract.
• Add the apples to the yogurt mixture.
• Mix yogurt/apple mixture into the flour mixture, just until combined.
• On a clean surface, knead dough about 5 to 6 times.
• Form into a round ball and place on cookie sheet, pat out until about 9 inches diameter and ¾ inch thick.
• Cut into 8 - 12 wedges. If you separate the pieces you will have a crispy edge all around the scones instead of just the outer edge.
• Bake for 20-25 minutes.
• Remove from oven and cool on sheet for about 5 minutes and then remove to cool on cooling rack.
• When slightly cooled, frost with almond glaze and top with sliced almonds.

Almond Glaze

• In a medium bowl, stir together the powdered sugar, milk, and almond extract until it is the consistency of a glaze
  
• If to thin add a Tablespoon or more of powdered sugar, just a little at a time.
  
• If to thick add a drop or two of milk, just a little at a time.
  
• Drizzle over scones
  
• Sprinkle sliced almonds onto each scone