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2 cups All-Purpose Flour, additional for your work surface

1/2 cup Granulated Sugar

1/2 teaspoon Salt

2 1/2 teaspoons Baking Powder

1/2 cup Unsalted Butter, frozen

1/2 cup + 2 tablespoons for brushing Heavy Cream

1 large Egg

1 1/2 teaspoons Vanilla Extract

3/4 cup Chocolate Chunks

3/4 cup Dried Cherries

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Preheat your oven to 400 F, and line a baking sheet with parchment paper or a Silpat.
In a large bowl whisk together the all-purpose flour, sugar, salt, and baking powder. Set this aside.
Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
Adding the grated frozen butter to the flour mixture. Using your hands or a pastry cutter mix the butter into the flour until you have pea-sized flour crumbs.
Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients.
In a medium bowl add the heavy cream, egg, and vanilla. Whisk to combine.
Remove the flour mixture from the freezer. Add the cream mixture, dried cherries, and chocolate chips to the flour.
Mix together until combined. The mixture will be wet and crumbly.
Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone mat with measurements to make this process easier.
Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges.
Place your wedges on your prepared baking sheet. Leaving about 2 inches of space in between.
Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar.
While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
Bake for 20-25 minutes until lightly golden and the cream has set on top.
Allow to cool for at least 10 minutes.

Make sure your butter is very very cold or frozen. Similar to a pie crust cold butter will help in the beautiful scone texture.

Keywords: chocolate cherry scones