Preheat oven to 400F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Pan and Ingredients
Coat a scone pan with baking spray.If you don't own a scone pan, you may use a baking sheet lined with parchment paper or a silicone baking mat. A scone pan will turn out uniform scones, while a baking sheet will result in the scones spreading out flatter.
Using a cutting board and knife or bench knife, chop the dried cherries into small pieces.
Make the Scones
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together to combine.
Slice the cold butter into small pieces and cut in with a blending fork (or your fingers) until the mixture is reduced to small crumbs.
Form a hole in the center of the flour and add in the "unfed" sourdough starter and heavy whipping cream. Stir to combine until mixture is moistened.Depending on the thickness of your starter, you may need to add an additional 2-3 tablespoons of heavy whipping cream to form a nice dough.
Add in the chopped dried cherries and sliced almonds. Continue stirring or knead with your hands until a nice ball forms.
Press the dough into a ball and pat to form a circle that is 7-8 inches in diameter.If your dough is very sticky, you may lightly flour the surface before forming the dough.
Slice the dough into eight uniform triangles, like a pie. Place each piece into the scone pan or on the prepared baking sheet. If using a scone pan, it is not necessary to press the dough into the pan. The dough will spread to the edges as it bakes.
Bake in a preheated oven for 15-20 minutes until lightly golden. Remove from oven and allow to sit for 10 minutes before removing the scones from the pan. Place on a wire rack to cool.
Prepare the Icing
In a small bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth.
Drizzle icing over scones while they are still warm.
Serve warm or at room temperature with a hot cup of coffee or tea. Store in a covered container at room temperature for up to 5 days. This recipe will make 8 scones.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.