Step 1

Grate the cold butter onto a sheet of parchment paper. Transfer the butter to the freezer while you prepare the remaining ingredients.

Step 2

In a large bowl, whisk together the flour, sugar, salt, and baking powder.

Step 3

Add the grated butter to the dry ingredients. Using a fork or pastry cutter, incorporate the butter into the dry ingredients. There will be small pea-sized butter pieces in the flour mixture.

Step 4

In a medium bowl, whisk together the heavy cream, eggs, vanilla, and almond extract. Pour this mixture into the dry ingredients and stir until combined.

Step 5

Gently fold in the halved and diced cherries and 3 tablespoons of sliced almonds until just combined.

Step 6

Line a baking sheet with parchment paper.

Step 7

Scoop the dough out onto the lined baking sheet. With lightly floured hands, form a circle that is about 8 inches in diameter and about one inch thick. Top with the reserved sliced almonds.

Step 8

Place the dough in the freezer for 30 minutes to one hour, or until the dough is completely chilled and holds its shape well.

Step 9

Preheat the oven to 425°F.

Step 10

When ready, slice the circle into 8 wedges with a bench scraper or large knife. With your hands, gently separate the edges of each scone, creating a space of about ½ inch between each.

Step 11

Using a pastry brush, brush each scone with heavy cream on all exposed sides.

Step 12

Sprinkle each scone with turbinado sugar.

Step 13

Bake for 18-20 minutes, or until golden brown.

Step 14

Let the scones cool for at least 10 minutes before enjoying. Serve warm or at room temperature.