For the Scones

1. Preheat the oven 400 degrees F and line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
3. Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
4. Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.
5. Fold in the cherries by hand, careful not to overmix.
6. Dump the dough out onto the prepared baking sheet and mold into a circle about 1'' in thickness. Chill in the freezer for about 5-10 minutes.
7. Cut the scones into four pieces and separate them slightly to give them room to expand. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
8. Bake the scones for 20-25 minutes or until the tops are golden brown and the center of the scones are baked all the way through.

For the Glaze

1. While the scones bake, make the glaze by mashing the cherries in a strainer over a bowl to squeeze as much juice out as you can.
2. Whisk in the powdered sugar and vanilla. Add a splash of cream if you would like to thin it out more.
3. Drizzle the glaze over the scones and enjoy!