Preheat your oven to 400° and line a rimmed baking sheet.

Combine the chopped cherries and pistachios in a small bowl and toss with an eighth cup of all purpose flour and set aside.

Combine the two eggs and the 1/2 cup of milk in a small bowl, set aside.

In a large bowl combine the remaining two cups of flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand.

Add the egg/milk mixture into the flour mixture and stir just until combined. Fold in the nuts, cherries and dark chocolate chips.

Flour a clean surface and rolling pin. Drop the dough down on to the floured surface and knead into a ball. Use your rolling pin and roll the dough out to a half-inch thick. Use a 3-inch round cutter and cut as many circles of dough you can. Use the scraps to make more scones.

Whisk together one whole egg and two tablespoons whole milk to make the egg wash.

Brush with the egg wash and bake for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.

Combine the glaze ingredients and when the scones have cooled, dunk the tops into the glaze.