Combine flour, sugar, baking powder, baking soda and salt in a bowl and mix well.

Cut the butter into the flour mixture until crumbly.

Add the buttermilk and egg and mix just until moistened.

Add 1 c. dried cherries, 1/2 c. white chocolate chips, and 1/4 c. sliced almonds and stir to combine.

Knead the dough lightly on a floured surface until no longer sticky. Add more flour if necessary.

Pat the dough into a 10 inch round on a baking sheet. Score into 8 wedges.

Bake at 400 degrees for 15 minutes or until golden brown.

Cool slightly; melt remaining 1/2 c. white chocolate chips and drizzle on scones.