Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together: flours (hazelnut, white whole wheat, and unbleached white), baking powder, salt, and sugar. Stir in dried sour cherries. Slowly add the cream, gently folding it in to the dry ingredients, just until combined. Gather dough into your hands and press just until it forms a ball.

Place dough on a work surface and use your hands and fingertips to flatten into a 1 1/2" thick round.

Cut round into 8 equal wedges. Transfer wedges to prepared baking sheet. Arrange scones on parchment so they are 1" to 2" apart.

Optional: If you have some cream left, brush it over the top of each scone and lightly sprinkle with coarse sugar.

Bake for 12-14 minutes or until golden brown.