Preheat oven to 400 degrees.

Coarsely chop the cherries, then place in a small bowl. Pour enough boiling water over dried cherries to cover. Let stand for 5 minutes, then drain water well.

In a large mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange zest, tossing to coat. Make a well in the center and set aside. In another small mixing bowl, combine the egg yolk and sour cream. Add mixture all at once to dry ingredients. Using a fork, stir until combined. Mixture may seem dry.

Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 to 12 wedges. Arrange wedges 1 inch apart on an ungreased baking sheet. Top each wedge with sliced almonds, gently pressing into the dough.

Bake at 400 degrees for 10 to 12 minutes, or until light brown. Cool on a wire rack for 10 minutes.

Make the glaze: Combine all glaze ingredients. Stir in enough additional orange juice, 1 teaspoon at a time, until glaze is drizzling consistency.

Drizzle warm scones with almond glaze. Serve warm.