You should know! Letting the scones cool before icing is crucial otherwise your icing will melt right off.

Yellow cake mix (use 1¼ cups)
5 oz all-purpose flour (use 1 cup + 2 Tbsp)
6 oz chocolate chips
2 oz dried cherries or raisins
5 oz powdered sugar (use ½ cup)
8 Tbsp butter (1 stick)
coarse salt

5 oz all-purpose flour (use 1 cup + 2 Tbsp) 6 oz chocolate chips 2 oz dried cherries or raisins 5 oz powdered sugar (use ½ cup) 8 Tbsp butter (1 stick)

Use a rimmed baking sheet.

1. Preheat oven to 400°F with a rack in the center.
2. Prep dry ingredients:
In a medium bowl, whisk together 1¼ cups of the cake mix, 1 cup of the all-purpose flour, and ½ teaspoon salt. Cut ½ cup cold butter (1 stick) into ½-inch cubes. Add butter to flour mixture and use your fingers to rub together until butter is in pea-sized pieces.
3. Mix dough:
Add chocolate chips and dried cherries or raisins to flour mixture, stirring to combine. Add 1/3 cup cold water and use your hands to mix until dough comes together (it will have a sticky texture like cookie dough). Sprinkle a work surface with 1 tablespoon flour. Turn dough out onto surface, and sprinkle with 1 tablespoon flour.
4. Form scones & bake:
Pat dough into a 6-x 6-inch square (about 1-inch thick), then cut into 4 triangles. Using a spatula, transfer scones to a rimmed baking sheet, spacing them at least 2 inches apart. Bake on center oven rack until scones are golden-brown on the tops and bottoms, and a toothpick stuck into the center comes out clean, 18–20 minutes. Transfer to a wire rack or plate to cool.

Meanwhile, whisk together ½ cup of the powdered sugar and 1 tablespoon water in a small bowl. Once scones are cool, drizzle with icing. Enjoy!