In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder and salt.

In a medium bowl, lightly beat the egg and stir in the heavy cream and pure vanilla extract. Set aside.

Grate the frozen butter on a box grater. Add the grated butter to the dry ingredients and combine with a pastry cutter. The resulting mixture should crumbs the size of peas.

Add the heavy cream mixture, chopped cherries and mini chocolate chips to the dry ingredients and stir until just combined. Overmixing will create dense scones.

Transfer the scone dough to a lightly floured surface. Pat it into a thick circle or smaller rectangle about 1-inch thick and 8-inches in diameter. Use a sharp knife to cut the dough into 8 equal wedges.

Place the scones on a parchment paper lined baking sheet and freeze for at least 1 hour. This helps the butter stay intact during baking, resulting in tender scones. It also prevents the scones from spreading out while baking.

Preheat your oven to 400°F. Brush the top of each scone with heavy cream and immediately sprinkle with coarse sugar for a delightful crunch. If you wait, the cream will freeze on the scone before you add the sugar.

Bake time is approximately 20-22 minutes, or until the scones are light golden brown on the edges and just starting to develop color on top.

Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature with butter, whipped cream, jam or simply as they are.