Heat oven to 375°F
Combine the almonds and sugar together in a small bowl, mix well.
Set aside.
Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and almond extract in small bowl until smooth.
Stir into flour mixture just until moistened.
Stir in cherries.
Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into a
7-inch circle.
Place 2 inches apart onto large ungreased baking sheet.
Sprinkle topping evenly over dough.
Score each half into 8 wedges; do not separate.
Bake for 25 to 30 minutes or until scones are lightly browned.
Cool 15 minutes; separate scones.
Store leftover scones in airtight container at room temperature.
Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.
