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For the scones:
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1. Preheat the oven to 400 degrees F.
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2. Stir together the dry ingredients: flour, baking powder, salt, and sugar.
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3. Using 2 forks or a pastry blender (or even your hands), cut in the butter to coat the pieces with the flour mixture until the mixture resembles coarse meal or small peas. Set aside.
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4. Stir the almond extract into the cream in a small bowl.
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5. Make a well in the center of the flour mixture and pour in the cream mixture. Fold everything together just to incorporate; do not overwork the dough. You may need to add an additional tablespoon or so of cream to ensure all of the flour is moistened.
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6. Fold the cherries into the dough. Hopefully they're nice and juicy, so they will bleed into the dough a little bit, which is just fine.
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7. Instead of pressing the dough into a circular mound and then cutting into 'slices' like a pizza, I use this method to achieve the classic triangular shape: press the dough out into what is essentially a cubed cylinder. Meaning, a long rectangle that is the same length high as it is deep.
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8. Cut the rectangle in half lengthwise, then cut each half in half again (to ensure even cutting of the rectangle - you are cutting it into quarters). You'll be left with 4 squares once you flip each 'slice' onto its side. Cut these squares in half on the diagonal to wind up with 8 triangular scones.
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9. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
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10. Bake for 15 to 20 minutes until brown and then remove them from the oven and allow to cool slightly before applying the glaze.
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To make the glaze:
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1. Mix the milk and confectioners' sugar together in a microwave-safe bowl, stirring until the sugar dissolves. Add the butter and white chocolate chips (no need to stir). Nuke it in the microwave for 30 seconds on high.
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2. Whisk the glaze to incorporate the white chocolate and smooth out any lumps. Return to the microwave for a few more seconds to fully melt the chips if needed. Mix in the extract.
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3. Drizzle the glaze over the top of the scones and allow to set a minute or two before serving.
