*Grind the Mahlab seeds in a spice or coffee grinder. For added flavor, toast the seeds lightly in a skillet before grinding.
For scones: Freeze butter one day in advance or a few hours before starting. Using a cheese grater, grate frozen butter into a small bowl and set in freezer. Whisk milk, sour cream and almond extract together in a medium bowl and set in refrigerator. In large bowl, whisk together flour, sugar, baking powder, zest, ground mahlab, salt and baking soda. Add frozen, grated butter and toss until coated. Fold in cold milk mixture just until combined; do not overmix. Turn dough onto well-floured surface and gently knead with floured hands 6 to 8 times. Dough will be raggedy, soft and wet. Roll dough into a 12-inch square. Fold top and bottom of dough over the center, like a business letter. Fold sides over middle to form a square. Chill dough in the freezer for about 5 min. Roll chilled dough again on floured surface into a 12-inch square. Sprinkle cherries evenly over surface. Loosen dough with a bench scraper and roll into a log, jelly roll style. Turn the seam side down and press down on the log to form a 12 x 4 inch rectangle. With a floured knife, cut the dough into 4 small rectangles. Cut each rectangle into two triangles. Place scones on a parchment-lined baking sheet. Brush each with melted butter and sprinkle Lavender Vanilla Bean Sugar. (Note: If you want your scones to hold their shape better, refrigerate for about 20 minutes prior to baking.) Bake for 18 to 25 min. in a 425-degree oven or until light golden brown. Cool 10 min. before glazing. For glaze: Mix powdered sugar, milk or water (1 to 3 Tbsp. depending on desired consistency) and almond extract together in a small bowl. Drizzle over cooled scones and sprinkle with almonds.