Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a medium bowl, sift together pastry flour, fine turbinado sugar, baking powder and salt.
Using a pastry blender or two knives, cut cold butter into the flour mixture until the butter is the size of large peas.
Add dried cherries, toasted sliced almonds, almond extract, and ¾ cups cold cream and mix just until a shaggy dough forms. Turn the dough out onto a lightly floured board and knead briefly until a cohesive dough forms.
Shape dough into a disk and transfer to the prepared baking sheet. Pat into an 8-inch round, about 1-inch thick. Cut into 8 wedges.
Brush the tops of the scones with the remaining 1 ½ Tbsp cream and sprinkle with 2 Tbsp raw sliced almonds.
Bake until golden and baked through in the center, about 20 – 22 minutes. Let cool briefly; serve warm.