In a large bowl, stir together the flour, sugar, sprinkles, baking powder, salt, and baking soda. Using a pastry cutter or your hands, cut the butter into the flour mixture until small pieces of butter run throughout the mixture.
In a small bowl, stir together the buttermilk, sour cream, egg, vanilla extract, and almond extract until combined. A few lumps of sour cream is okay.
Pour the wet ingredients into the dry, and stir together with a fork until a shaggy dough forms. Turn the mixture out onto a floured surface, and knead together gently until you have a well-formed dough. This should only take a few kneads- you don't want to over-do it.
Form the dough into a rectangle about 4 inches by 8-10 inches, and divide the dough into 8 even scones. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 425 degrees.
Bake the scones for 12-15 minutes, or until they are golden brown on top. Meanwhile, make the icing by combining all ingredients with a whisk in a small bowl until smooth.
Spread the icing generously on the scones while they are still hot, and add more sprinkles to the top while the icing is still wet. Enjoy!