Dark Cherry Scones with Chocolate-Chili Glaze

FOR THE DARK CHERRY SCONES:

1. Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and sugar. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in cherries, just until barely combined. Lightly flour your hands and gently knead the dough a couple times, right in the bowl, to completely bring the dough together. Take care to not over work the dough.
3. Using a large scoop, transfer dough to prepared pan, dividing into 12 equal portions. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact. With the scoop I use, I create a big rounded scoop that slightly overfills the scoop. Transfer dough scoops to prepared baking sheet. Bake until scones are puffed and golden brown, 14 to 16 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.

FOR THE CHOCOLATE-CHILI GLAZE:

1. Once the scones have cooled, prepare the glaze. In a small microwave-safe bowl, gently heat the chocolate to melt. Take care to not scorch the chocolate. Stir until smooth, and then whisk in the powdered sugar, ancho chili powder, and chipotle chili powder. With a spoon, drizzle the chocolate-chili glaze over the scones. Serve immediately or once the glaze has set. Scones are best eaten on the day they are baked.