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Heat oven to 375F. Place all topping ingredients in bowl; mix well. Set aside. Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries. Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary. Divide dough in half. Pat each half into 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 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in airtight container at room temperature. *Substitute 2/3 cup sweetened dried cranberries.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Electric butter churn — artisan butter from cream in minutes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Electric butter churn — artisan butter from cream in minutes
Norwegian wafer iron — roll into cones for cream filling