Preheat the oven to 350 degrees Fahrenheit, and line a large baking sheet with parchment paper.

Mix the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract together in a mixing bowl.

In a separate bowl, combine the almond flour, baking powder, baking soda, cinnamon, and sea salt.

Mix the dry ingredients into the bowl with the wet ingredients until a thick, sticky dough forms.

Rinse the cherries, remove the stems, pit and chop them into small chunks. Transfer the chopped cherries to the bowl with the scone dough and gently fold them in using a rubber spatula.

Turn the scone dough out onto a cutting board and shape it into a large disc.

Use a knife to cut the dough into 8 equal triangles. Note: you can make smaller scones by simply dropping the scone dough onto the baking sheet - there is no need to make scone shapes.

Transfer each of the dough triangles to the prepared baking sheet. I find it’s easiest to do this by getting a sturdy spatula underneath the dough to lift it off of the cutting board. The dough will want to come apart, but the great news is it presses together easily, so you can simply reshape it with your hands if need be.

Bake scones on the center rack of the preheated oven for 20 to 22 minutes, or until the outside is golden brown.

To make the optional glaze, combine 1 cup of confectioners’ sweetener in a bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix well, then drizzle over the scones, and enjoy!