Instructions

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. Scatter the butter evenly over the top and pulse until mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.
2. Add the cherries and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream and the almond extract with a rubber spatula until the dough begins to form, about 30 seconds.
3. Turn the dough and floury bits out onto a floured workspace and knead until it forms a rough, sticky ball, 5 to 10 seconds. Press the dough into a floured 9 inch cake pan (to ensure round edges). Unmold the dough and cut into 8 wedges. Place the wedges on an ungreased baking sheet prepared with parchment paper or silpat. Sprinkle tops with sliced almonds and press into dough to ensure they stick.
4. Bake until the scone tops are light brown, 12 to 15 minutes. Be very careful not to let the bottoms burn. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature with butter or and jam or better yet, clotted cream.