1. Preheat the oven to 350°F (180°C) fan-forced. Line a baking sheet with baking parchment and set aside. Wash, dry, and pit the cherries. Cut them into small pieces. Roughly grate the marzipan – this works best if you freeze it briefly beforehand.

2. Combine flour, sugar, baking powder, salt, and the orange zest in a large bowl. Add the cold butter in small pieces and cut it with a pastry blender* into even smaller pieces. Mix the heavy cream with the egg and vanilla extract, then add it to the large bowl and fold in with a dough scraper. Add the cherries and marzipan and fold in as well. The dough will be quite crumbly and sticky.

3. Transfer the dough to a floured surface and roll it out to a thickness of about 0.8 inches (2cm) – you could also just press it into shape. Using a 2.8-inch (7cm) round cookie cutter, cut out scones and place them on the prepared baking sheet with some space between them. Collect the leftover dough and cut out more scones. Sprinkle the scones with some coarse brown sugar and bake them for about 15-18 minutes. The scones should have risen nicely and gained some color. Remove them from the oven and let cool down on a wire rack. If you want to decorate the scones, drizzle them with some sugar icing.