Preheat oven to 400°. In a large bowl, sift together flour, baking soda and cream of tartar. Add butter and sugar; mix until combined. Stir in buttermilk and almond flavor. Be careful not to over mix (for a flakey, tender scone).
Incorporate almonds and dried cherries. (This is when you should add the optional chocolate chips.) Flour your work surface. Form into 2 equal dough balls and place on floured surface. Press to an approximate 1” thickness. Cut scones into triangles.
Brush scones with cream and lightly sprinkle on crystal sugar.
Place on a sheet pan (cookie sheet) sprayed and lined with parchment. Bake 20 min or until golden brown. Serve with clotted cream.