Line a baking sheet with parchment paper or silicone baking mat.
Combine all ingredients into a large mixing bowl. Add in cold, grated butter, and toss to coat.
In a separate bowl, combine the eggs, buttermilk, extracts. Add wet ingredients to the dry, and stir only until moistened and it just comes together. Be careful not to overmix!
Divide dough into two equal pieces and place onto baking sheet. Shape each piece into about an 8-inch round. Using a bench scraper or sharp knife, cut each round into six wedges.
Chill dough for at least half an hour. While chilling, preheat oven to 375 degrees F.
Before baking, brush scones with milk and sprinkle with sugar, if desired.
Bake for 30 minutes, or until golden brown on top. Let cool for 5 minutes on the pan before transferring to a wire rack.
Serve warm. Scones can be stored at room temperature in an airtight container for up to three days. Wrap and freeze for longer storage.