• Preheat oven to 400℉. 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 1/2 cup dried cherries into small pieces.

Make the Scones

• In a medium mixing bowl, combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix together to combine.
• Slice 1/2 cup 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 2/3 cup sourdough starter "unfed", and 1/2 cup 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 1/2 cup almond slices. 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 1 cup powdered sugar, 1 1/2 tablespoons whole milk, and 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. 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.