Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Fold in sliced almonds and chopped cherries until evenly distributed.

In a separate bowl, whisk together milk, almond extract, and vanilla extract.

Gradually add wet ingredients to dry mixture, stirring gently until just combined.

Turn the dough onto a floured surface and shape it into a 1-inch thick disk, then cut into wedges.

Place scones on the baking sheet and bake for 20-25 minutes until golden.

Let cool slightly, then prepare the glaze by mixing powdered sugar and milk, and drizzle over the scones.