Here’s a recipe for anyone who has ever thought scones were dry and boring. The method we use couldn’t be easier--most of the mixing is done in the food processor, which yields a tender, cakey and crumbly scone with minimal effort. The vanilla bean is worth seeking out--it adds a rich vanilla flavor that can’t be matched and pairs delightfully well with the tart cherries. If vanilla beans aren’t available, substitute 1 teaspoon vanilla paste (which also includes the seeds of the vanilla bean). In a pinch, use 2 teaspoons vanilla extract instead, but your scones won’t have the same deep vanilla flavor.