Preheat oven to 425. Line a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and zest. Cut in the cold butter using a pastry blender until the mixture resembles crumbs. Stir in the pistachios and the cherries.
In a smaller bowl, whisk together the buttermilk and the egg until combined. Pout into the mixing bowl and stir until the mixture comes together and a crumbly dough forms. Turn the dough out onto a work surface and work it gently with your hands until it just holds together (being careful not to overwork the dough or else it will become dense and tough opposed to tender and flaky). Pat the dough into a 1/2 inch thick circle. Using a bench scraper or knife, cut the dough into 8 triangles/wedges.
Place the scones onto the prepared baking sheet. Brush the top of each scone with heavy cream. Sprinkle each scone liberally with turbinado sugar. Bake the scones for 12 minutes or until cooked through and lightly browned on the bottom and golden on top. Perfect served warm.