Line baking sheet with parchment paper.
Combine all dry ingredients, except sanding sugar,
with the cherries (or other dried fruit) in the bowl
of an electric mixer fitted with a paddle attachment.
Add butter, and mix on medium-low speed
until the mixture resembles coarse meal.
Add white chocolate chips. Add buttermilk
and mix until just combined.

Turn out the mixtures onto a clean work surface.
With hands, pat mixture into two 16" x 4" rectangles
that are 1/2" high. Score rectangle into 16 triangles.
Cover with plastic wrap and transfer to the freezer
for at least 2 hours.

Heat oven to 350°. Remove dough from the freezer
and cut into triangles with a sharp knife.
Place scones 2" apart on the prepared baking sheet.
Brush scones with heavy cream and sprinkle with
sanding sugar. Bake until lightly golden,
about 15 minutes. Freezing the dough at least
two hours keeps scones from spreading too much.
Frozen dough will keep for up to 3 weeks. Serves 32.