Preheat oven to 375* F. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom. Toss very cold butter in the flour. Using your hands, work quickly to break the butter into the flour until it is pea-sized. You may have some larger, flatter pieces.

Make a well in the center. Add the egg, buttermilk, cream, and 2 teaspoons of vanilla. Mix until just incorporated. The dough will be sticky.

Turn dough onto a floured surface. Press into a 1-inch disk. Cut into 8 sections. Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections. Space on a baking sheet 2 inches apart. Brush each scone with cream. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and let cool.

Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth. Drizzle over scones. Serve with curd (recipe below).