Instructions

Defrost cherries ahead of time at room temperature and drain them, transfer to a paper towel.
Preheat the oven to 325.
In a mixing bowl combine all dry ingredients and mix them well
Add cherries and toss to cover with mixture all around
Add cream and knead carefully with hands
The form even balls with hands and then triangular scones with the spatula
Transfer to a baking sheet layered with parchment paper
Top with crushed almonds and bake for 30 minutes
Sift with sweetener

This is a recipe by

Kirill Olkhovsky