Two Cups Flour

0 Preheat oven to 425F (220C) and line a baking sheet with parchment paper.
2 In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.
4 Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.
6 Place flour mixture in freezer for 10 minutes.
8 In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.
10 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.
12 Place dough on a floured surface and knead in chopped cherries.
14 Shape into a circle about 2 inches thick. Cut circle in half and then each half into thirds for a total of six triangles
16 Place scones on baking sheet 1.5-2 inches apart.
18 Use the 3 Tbsp of remaining Heavy Cream, more if needed and paint a thin coating on the scones.
20 Generously sprinkle with sparkling sugar.
22 Bake for 18-20 minutes, or until golden on the edges.
24 Let pan cool on baking rack for 10 minutes before removing scones and eating!!