Step 1

Preheat oven to 400˚F. Line a baking sheet with parchment paper and set aside.

Step 2

In a large bowl mix flour, baking powder, salt and sugar together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.

Step 3

In a separate bowl whisk together milk, egg and almond extract.

Step 4

Add wet ingredients and dried cherries to flour mixture. Using a fork mix ingredients together until ragged.

Step 5

Pour mixture out onto a lightly floured work surface and bring together gently using a pastry scraper (be careful not to overmix). Pat and shape into a 1 inch thick circle. Using a large sharp knife cut the circle into 8 triangles.

Step 6

Place each triangle on the prepared baking sheet approx. 2 inches apart.

Step 7

Brush the tops of the scones with whipping cream and sprinkle the tops with sugar.

Step 8

Place the baking sheet with the scones in the freezer for 10 minutes.

Step 9

Remove scones from the freezer and bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.