Whisk together all-purpose flour, whole wheat flour, sugar, salt and baking powder.
Cut butter into the flour mixture with a pastry cutter or two forks and work it until the butter is mixed in and in small pea size pieces.
Toss in chopped cherries and almonds and coat thoroughly with the flour mixture.
In a small bowl, whisk eggs, milk and almond extract together until well combined.
Add milk and egg mixture to the flour mixture and stir until just combined and the dough can be formed into 2 balls.
Line a baking sheet with a piece of parchment paper and sprinkle with a little flour.
Place each ball of dough on opposite ends of the baking sheet and pat into a ~6 inch circle. Cut each circle into 6 triangluar pieces and separate slightly on the baking sheet.
Set the baking sheet aside and begin preheating the oven to 425F. This will give the scones ~15 minutes to rest which will help them rise.
Once the oven is preheated, place the scones in the middle and bake for ~15 minutes, or until browned. Remove from oven and cool on a rack.