Optional:  Soak dried cherries in hot water for 10 minutes

Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and cream of tartar in a large bowl.  Cut in the butter a pastry blender or knife.

Combine the sour cream, egg yolk, half and half and almond extract in a bowl.

Make a well in the dry ingredients and pour in the wet ingredients.  Stir until a soft dough forms. 

Turn out dough onto a well floured surface and gently knead 6-8 times.  Do not over knead. 

Knead in cherries until well incorporated.

Divide dough in half and shape into two balls. 

Roll each dough into a six inch circle.

Cut into six wedges with a sharp knife.  

Place cut wedges onto parchment.  

Beat the egg white until foamy.  Brush the top of each scone with the egg white.  Sprinkle each piece with sugar.  

Bake at 400 degrees for 15 min. or until edges are browned.