White Chocolate Almond Cherry Scones

Preheat the oven to 450F and prepare a large baking sheet by lining with parchment paper. Set aside. In a large bowl, combine the flour, baking powder, baking soda, and brown sugar. Whisk to mix, breaking up any clumps of brown sugar.
In a small bowl or measuring cup, combine 1/2-cup of the milk, and both the almond and vanilla extracts. Whisk lightly to combine and set aside.
Add the chopped, cold butter to the dry ingredients and work in with either a pastry blender, a fork, or your fingertips. Grind in the butter until the mixture resembles coarse sand. A few pea-sized chunks of butter are okay.
Add the dried cherries, slivered almonds, and white chocolate chips. Mix with a wooden spoon until evenly distributed.
Now add the milk and extract mixture to the dry ingredients and stir with the wooden spoon a few strokes to combine. Continue to add more milk as needed, in order to make a dry dough with a few crumbles still unincorporated.
Turn out the dough onto a lightly floured countertop and press into a log about ten inches long and five inches wide, about 1/2-inch high; or press into a circle about ten inches in diameter and 1/2-inch high. Cut into ten equal triangles.
Transfer to the parchment lined baking sheet and brush with 2% milk. Bake at 450F for approximately 12 minutes or until golden brown and firm to the touch.
Allow to cool for five minutes before enjoying.