2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1 1/2 cups cherries, pitted and cut in half
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice
1/4 cup sliced almonds
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in the cherries.
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles, about 8.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Whisk until you reach desired consistency. Drizzle glaze over the cooled scones. Top with sliced almonds. Serve!
Scones will keep in an airtight container for 2-3 days, but they really are best eaten the day they're made.