1. Preheat oven to 425°.
2. In a medium mixing bowl, cut butter into baking mix until coarse crumbs form; stir in cherries and sugar.
3. In a small dish, whisk egg with 2 tbsp. cream, vanilla paste and ½ tsp. almond extract; pour egg mixture into dry ingredients.
4. Using a fork, quickly and lightly stir ingredients together, adding more cream a little at a time as needed until dough is soft but not sticky (handle dough as little as possible).
5. Move dough to a lightly floured work surface; roll or pat into a flat disc about 8" in diameter.
6. Using a sharp knife or bench scraper, cut dough into 8 evenly sized pie-shaped wedges. Brush scones with a little bit of cream to moisten; sprinkle with turbinado sugar.
7. Place scones 1 ½" apart on a parchment-lined baking sheet; bake in preheated oven until golden-brown (about 10 min.).
8. Remove from oven; transfer scones to a wire rack to cool.
9. Whisk powdered sugar with milk a few drops at a time until a drizzling consistency is reached; whisk in remaining almond extract.
10. Drizzle icing over scones; sprinkle with almonds while icing is wet.

Tasty Tips:

• Dough can also be dropped in free-form mounds directly on the parchment-lined baking sheet or cut into any shape or size desired. Baking time should be adjusted slightly up or down accordingly.
• Substitute other flavorings for the almond or vanilla extracts. Other dried fruits, nuts, chocolate chips, lemon or orange zest, poppy seeds or blueberries can be mixed into the dough to create a variety of flavors.