Pre-heat your oven to 375F - 190C and line a large baking tray with parchment paper. Sprinkle the parchment paper with a thin layer of flour and place aside.

Combine the flours, salt, baking powder, baking soda and sugar in a bowl and mix well.

Add the cherries and chocolate chips and mix.

Grate the chilled butter (I chilled mine in the freezer for 30 minutes before use) on a large grater and place it in the flour mix.

Using a fork, mix the butter with the flour until the mix looks sandy.

Stir in the milk and sour cream and give it a quick mix with the fork until a dough forms. Don't knead the dough at all!

Transfer the dough on your prepared baking pan and gather it into a round without kneading it, as thick as 1-inch. Add a sprinkle of flour if the dough it's sticky.

Using a knife sprinkled with flour, cut the round of dough into triangles and carefully separate the scones out on your baking tray.

Bake for 12-15 minutes until golden brown and well risen.

Allow them to cool in the pan before serving.