Line a baking sheet with parchment paper.

Cut the cold butter into 1/4 inch cubes. Then put the butter into a bowl and place in the freezer for 15 minutes.

In a medium bowl, stir together the flour, sugar, baking powder, and salt.

Remove the butter from the freezer and add it into the dry ingredients. Combine them by using your fingertips to pinch the butter into the flour mixture until it becomes a course crumbly mixture. The butter will be the size of small pebbles. Alternatively, you can use a pastry blender. If you feel the butter becoming soft during the mixing, put the bowl in the fridge for 10 minutes, then continue.

Stir in the dried cherries.

Add the cold heavy cream, vanilla extract, and vanilla paste. Use a wooden spoon to stir and combine the mixture. Be careful not to over-mix. Stop just when the flour is fully incorporated.

Lightly dust your counter with flour and pour the dough onto the counter. It may still feel a bit loose and crumbly at this point. Gently knead it a few times until it forms a more cohesive mass.

Shape the dough into an 8-inch circular disc. Then use a bench scraper or knife to cut it into 8 equal pieces.

Carefully transfer the scones to your lined baking sheet, then refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 400° F.

Bake for 18-22 minutes, until the edges are just beginning to brown.