Preheat oven to 350 degrees Fahrenheit.

Spray a cookie sheet or jellyroll pan with baking spray and set aside.

In a large mixing bowl, whisk together the egg and egg white.

Add canola oil, Splenda granular, buttermilk, almond extract, and nonfat dry milk to the bowl.

Stir the wet ingredients well until combined.

Add baking powder, baking soda, and all-purpose flour to the wet ingredients.

Mix until just blended; avoid overmixing.

Add the coarsely chopped dried cherries and stir until evenly distributed throughout the batter.

Spoon 12 evenly sized mounds of batter onto the prepared baking sheet.

If desired, lightly sprinkle the tops of the scones with sugar.

Bake in the preheated oven for 10-15 minutes, or until golden brown.

Serve the scones warm for the best flavor.

The scones can be frozen for later consumption and microwaved to reheat.