Put in your food processor: Baking blend, almond flour, 1/3 c swerve, baking powder, baking soda, salt, and baobab. Mix until combined.
Add butter to food processor and pulse until combined.
Mix together heavy cream, eggs and extract.
Add heavy cream mix to the food processor along with the cherries and pecans. Pulse until just combined.
Dump onto your parchment lined baking sheet. Form into a circle about 1 inch thick. If you wet your hands lightly, it will be easier. Carefully cut into wedges.
Store in your freezer while your oven preheats to 400 degrees.
Bake at 400 degrees for 15 minutes. Remove from the oven and carefully separate them. The insides will be moist. I used a pie server to separate mine. Bake for 5 more minutes.
Remove from oven and put back into the circle. I do this to make it easier to drizzle the icing on.
Mix together the gentle sweet, extract, and almond milk. Drizzle onto the baked scones.
Serve warm.