Cut the cold butter into 1-inch pieces and add to the flour mixture. Work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add the egg, heavy whipping cream, and vanilla extract. Fold in the dried cherries.

Stir gently, then knead just a few times until the dough comes together. Do not overmix.

Transfer the dough to a scone pan sprayed with olive oil, or pat into a ¾-inch disc on a floured surface and cut into 8 wedges.

Place in the air fryer basket. Set the temperature to 320°F and air fry for 12–14 minutes, until golden and a toothpick comes out clean.

(Optional) Brush the tops with cream before baking for extra color, or drizzle with glaze once cooled.