Instructions

• Place the 2 cups flour (spooned and leveled) in the fridge for 10–20 minutes if possible to chill. Keep the 8 tablespoons cubed butter frozen until needed. Line a sheet pan with parchment paper or a silicone baking mat.
• Zest both oranges to yield about 2 tablespoons orange zest and juice both oranges to yield about 2 tablespoons orange juice; set the juice aside for the glaze.
• In a large bowl, combine the 2 tablespoons orange zest with the 1/2 cup granulated sugar. Rub the zest into the sugar with your fingers until the sugar is fully fragrant and orange-infused.
• Add 2 teaspoons baking powder, 1/2 teaspoon salt, and the chilled 2 cups flour to the orange-sugar mixture. Whisk briefly to combine.
• Add the frozen cubed butter to the dry ingredients. Use a pastry cutter (or two forks / your fingertips) to cut the butter into the flour mixture until the butter pieces are about pea-sized and evenly distributed.
• Measure out the heavy cream: use 1/2 cup (8 tablespoons) of the 11 tablespoons heavy cream for the wet mixture and reserve the remaining 3 tablespoons for brushing and adjustments later. In a small bowl, whisk together the 1/2 cup heavy cream, 1 large egg, 1 teaspoon vanilla bean paste (or extract), and 1/4 teaspoon almond extract (optional) until smooth.
• Make a shallow well in the center of the dry ingredients and pour in the wet mixture. With a wooden spoon, gently stir just until a shaggy dough begins to form.
• Immediately add the 3/4 cup dried tart cherries and mix as little as possible—just until the cherries are evenly distributed and the dough is mostly combined.
• Very lightly flour a work surface. Turn the dough out onto the surface and, using lightly floured hands, bring it together into a rough ball, handling it as little as possible. If the dough is too sticky, sprinkle a tiny bit more flour; if it seems too dry, add 1–2 tablespoons of the reserved heavy cream (from the 3 tablespoons set aside).
• Press the dough into a flat disc. Cut the disc exactly in half and shape each half into a smaller disc about 5 inches wide.
• Wrap each disc tightly in plastic wrap and chill in the refrigerator for 10 minutes.
• Remove the chilled discs and, using a very sharp knife, cut each disc into 8 equal wedges (16 scones total). Arrange the wedges on the prepared sheet pan about 2 inches apart.
• Pour the remaining reserved heavy cream (about 2–3 tablespoons) into a small dish. Brush the tops of the scones with this cream and sprinkle with white sparkling sugar, if using.
• Refrigerate the assembled scones on the pan for 20 minutes while you preheat the oven to 400°F.
• Bake the scones at 400°F for 17–25 minutes, until the edges are lightly golden and the tops are just browned (watch closely; they typically take about 19–20 minutes). Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Make the glaze by whisking together the 1 cup powdered sugar and the reserved 2 tablespoons orange juice. Add additional orange juice, a drop at a time, only if you want a thinner glaze.
• When the scones are completely cool, drizzle the orange glaze over them. Let the glaze set before serving.