• Preheat oven to 400 degrees.
• Place flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor; pulse to blend. Add butter to bowl, and pulse until mixture resembled coarse crumbs, with no piece larger than a pea. Transfer mixture to a large mixing bowl. Stir in cherries and orange zest. Make a well at the center of the mixture; set aside.
• In a small bowl, stir together the egg yolk and sour cream. Add egg mixture all at once to the flour mixture, and use a fork to stir until just combined. (At this point, the mixture may seem somewhat dry.)
• Turn dough out onto a floured surface and knead 10-12 times until the dough comes together. Shape and pat into a 7-inch circle. Using a pizza cutter or very sharp knife, cut into 8 wedges. Arrange scones on a greased baking sheet and bake for 10-12 minutes, or until lightly browned. Cool on wire rack for 10 minutes before drizzling with prepared glaze.

For the glaze

• Combine powdered sugar, orange juice and vanilla in a medium bowl and whisk until smooth. If necessary, add a bit more orange juice until glaze reaches a drizzling consistency.