Step 1

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.

Step 3

Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.

Step 4

Place flour mixture in freezer for 10 minutes.

Step 5

In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.

Step 6

Remove flour mixture from freezer and pour in egg and cream mixture. Stir together with a wooden spoon until just mixed, then loosely form into a ball with hands.

Step 7

Place dough on a floured surface and knead in chopped cherries.

Step 8

Shape into a circle about 2 inches thick. Cut circle in half and then each half into thirds for a total of six triangles

Step 9

Place scones on baking sheet 1.5-2 inches apart.

Step 10

Use the 3 Tbsp of remaining Heavy Cream, more if needed and paint a thin coating on the scones.

Step 11

Generously sprinkle with sparkling sugar.

Step 12

Bake for 18-20 minutes, or until golden on the edges.

Step 13

Let pan cool on baking rack for 10 minutes before removing scones and eating!!