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1
Heat oven to 375F.
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2
Place all topping ingredients in bowl; mix well.
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3
Set aside.
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4
Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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5
Combine sour cream, egg and almond extract in another bowl; mix until smooth.
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6
Stir into flour mixture just until moistened.
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7
Stir in cherries.
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8
Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
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9
Divide dough in half.
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10
Pat each half into 7-inch circle.
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11
Place 2 inches apart onto large ungreased baking sheet.
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12
Sprinkle topping evenly over dough.
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13
Score each half into 8 wedges; do not separate.
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14
Bake 25-30 minutes or until scones are lightly browned.
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15
Cool 15 minutes; separate scones.
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16
Store leftover scones in airtight container at room temperature.
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17
*Substitute 2/3 cup sweetened dried cranberries.
