Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gently fold in the cherries and almond slices.
In a separate bowl, combine buttermilk and almond extract, then add it to the dry mixture.
Turn the dough onto a floured surface and gently knead a few times until just combined.
Pat the dough into a circle about 1-inch thick and cut into wedges or use a round cutter.
Place the scones on a parchment-lined baking sheet and bake for 15-20 minutes.
Remove the scones from the oven and let them cool on a wire rack.
Prepare the glaze by mixing powdered sugar with milk until smooth.
Drizzle or spread the glaze over the cooled scones before serving.
