Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
Place the cherries in a small pan with the brown sugar and bring to a boil.
Simmer for about 15 minutes until most of the liquid has reduced and the mixture has thickened slightly.
Let cool and add the vanilla and almond extract.
In a bowl combine the flour, baking powder and sugar.
Cut the butter up into small pieces and crumble it through the flour mixture.
Add the egg and buttermilk and mix until a dough forms. If it's sticky add a little more flour to your hands.
Add the cherry mixture and work it through the dough using your fingers.
Place the dough on your floured work surface and pat gently into a square shape.
Using a knife, cut the dough into 9 squares and place on the prepared baking pan close to one another.
Glaze each scone with some of the milk and sprinkle the tops with some extra sugar.
Bake in the oven for 25-30 minutes and they start to turn golden brown.
Let the scones cool while you make the powdered sugar.
Sift the powdered sugar into a bowl and add the water and almond extract.
Whisk until there are no lumps visible.
Using a spoon drizzle each scone liberally with the glaze.
Top wth the toasted almonds and serve with coffee or tea.