Preheat the oven to 400° F. Prepare a baking sheet either by lining with parchment paper or lightly spraying with pan spray.

Combine the dry ingredients thoroughly in a bowl or food processor. Cut in the butter and almond paste until the size of rice grains. Stir in the cherries and almonds.

Combine the wet ingredients well and pour into the dry mix. Extra buttermilk can be added a tablespoon at a time if the mix appears dry, but only until the mixture can be gathered together.

Place the dough onto a lightly floured surface and knead lightly several times and form into a firm ball. Press or roll into a circle about an inch in thickness.

Cut into 8-10 wedges, depending on the preferred size of scone. Place the wedges onto the baking sheet, at least ½-inch apart. Brush each scone lightly with milk or cream, then sprinkle with coarse sugar.

Bake for 15-18 minutes, til beginning to brown on top and edges. Remove to a cooling rack. Serve warm with butter. Leftovers freeze well.