Use the thin sliced “slivered” almonds for the crunch and dried cherries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side.
Place a rack in the center of the oven and preheat to 425°F.
Line a baking sheet with parchment or a silpat for easier cleanup.
Sift together the flour, wheat germ or rolled oats, baking powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center.
In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cherries.
Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball.
Add a tablespoon or two more flour if necessary but the dough should be slightly sticky. Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream to help the almonds adhere.
Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Firmly press the slivered almonds against the scones.
Bake until the edges of the scones and the almonds are lightly browned, about 15 to 18 minutes .
