Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In the bowl of a food processor, mix the flour, sugar, baking powder and salt together. Add the butter, and pulse to blend in the butter until the biggest pieces of butter are pea-sized, but the mixture is not blended – you want it to be unevenly crumbly, with some little bits of butter throughout. Transfer to a large bowl and stir in the dried cherries.
Mix together the half and half, egg yolk, and vanilla in a small bowl until well blended. Slowly add the liquid to the dry ingredients, stirring with a fork just until it comes together into a very soft, very sticky dough.
Very lightly flour a piece of parchment paper at least 12 x12 inches and place it on a baking sheet or a flat plate. This will be going into your refrigerator so choose whatever will fit. Turn the dough onto the floured surface, getting all of it out of the bowl. Lightly flour your hands and pat the dough into a 1-inch thick round. Chill the unbaked scone round in the refrigerator for at least 2 hours, or up to 12, or place in the freezer for 30 minutes. (This makes them a bit more tender as the butter will be able to rechill, and also allows you to score the top; unchilled the dough is too soft).
Use a sharp knife to score the top of the circle (this means cut into it only about 1/4-inch deep in create 8 wedges….so slice across, then from top to bottom to make a cross, then two more times to divide each quarter into halves, resulting in 8 triangles. Brush the tops of the scones lightly with half and half. Bake for about 24 to 28 minutes until the top is golden brown.
Cool the scones on the baking sheet until warm or room temperature. Split and serve with the condiment of your choice.