• Combine flour, sugar, baking powder, and salt in a mixing bowl.
• Add cold, cubed butter to flour mixture and cut butter into the flour with a pastry cutter. Flour mixture should be the consistency of oatmeal. If there are a few larger chunks of butter this ok.
• Combine cream, egg, and almond extract in a larger measuring cup or small bowl and whisk together.
• Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Using a spatula, gently fold the wet and dry ingredients together. Stop when they are halfway mixed.

  When making scones you want to be careful not to over mix the batter causing them to become tough.
• Add the cherries and sliced almonds. Continue to fold gently until ingredients are incorporated.
• Flour your hands and combine the dough into two equal parts. Pat the dough into two 8-inch rounds approximately 3/4 inch thick. Place the rounds on a parchment-lined baking sheet. Brush the rounds with milk and sprinkle with turbinado sugar and slivered almonds.

Preheat oven to 425°

• While the oven is warming up, place the baking sheet of scones in the freezer for 15-20 minutes. Remove from freezer. Dividing the dough discs into 4 -6 equal parts, each using a sharp knife. Gently pull the scones apart slightly to separate them.
• Place scones directly into preheated oven for 25 minutes.

Icing - while scones are baking prepare the icing.

• Melt butter add powdered sugar, almond extract, and milk whisk until smooth consistency.
• Allow scones to rest for 15 minutes after removing them from the oven before drizzling with icing.