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1
Preheat the oven to 375u00b0F and place a rack in the middle.
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2
Line a baking sheet with parchment paper or a silicone baking mat.
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3
In a small bowl, combine the cream and vanilla and set aside. In a large bowl, combine the flour, cherries, walnuts, sugars, baking powder, and salt. Whisk for about 10 seconds; set aside.
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4
Cut the butter into small pieces, then cut the pieces into the flour mixture using your fingers, a fork, or a stand mixer fitted with the paddle attachment set on low speed. Once the flour and butter clump together when pinched, slowly add the cream mixture a little at a time while turning the dough. Stop when the dough easily forms a ball-it may not be necessary to use all of the cream.
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5
The dough should feel light and barely moist. Place a handful on a lightly floured surfaced to shape into a 4-inch square about 3/4 inch thick.
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6
Cut the square from corner to corner twice to make four triangles. Repeat with the remaining dough to make as many scones as possible.
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7
Mix the egg, kirsch, if using, and vanilla in a small bowl.
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8
Either quickly dunk each scone in the wash or use a pastry brush to dab the top and sides. Place the scones on the prepared baking sheet and sprinkle the tops with turbinado sugar and a tiny pinch of sea salt.
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9
Bake for about 15 minutes, or until the scones are lightly browned on the sides and golden across the top. Cool on racks for 5 minutes before serving.
