Step 1: Prepare the Butter - Take the unsalted butter out of the freezer, cut into small cubes, and return to the freezer.
Step 2: Zest and Juice the Oranges - Zest the oranges into a bowl and juice them, setting both aside for later use.
Step 3: Mix the Dry Ingredients - In a large bowl, combine flour, granulated sugar, baking powder, and salt. Whisk until blended.
Step 4: Cut in the Butter - Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Step 5: Add the Wet Ingredients - In another bowl, whisk together heavy cream, egg, vanilla bean paste, and orange juice. Pour into dry ingredients and stir gently.
Step 6: Fold in the Cherries - Gently fold in the dried tart cherries, being careful not to overmix.
Step 7: Shape the Dough - Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into wedges or rounds.
Step 8: Bake the Scones - Place on a baking sheet, brush with cream, sprinkle with sparkling sugar, and bake at 400°F (200°C) for 15-20 minutes.
Step 9: Cool and Glaze - Transfer to a cooling rack and prepare a glaze with powdered sugar and heavy cream, then drizzle over the cooled scones.
