Using a food processor with a chopping blade, mix the first five ingredients until juniper berries are in very small pieces, about 1-2 minutes. Add the cherries and pulse a few times to distribute. Add the chilled butter and pulse until mixture is crumbly, with pieces of butter the size of peas. Add the liquid mixture and pulse quickly until a soft crumbly dough begins to form. If necessary, add more milk or cream, 1/2 tablespoon at a time, until mixture just starts to hold together. 

Turn onto lightly floured surface and knead quickly, no more than 5-6 times, then press dough into a 3/4” thick disk and cut into 8 wedges. Place on baking sheet. 

Add gin or water to egg whites and beat well. Brush tops of scones with the egg wash and then sprinkle generously with turbinado sugar. 

Bake for 10-12 minutes, until bottoms are a pale golden brown and the tops are just starting to brown around the edges. 

(If you don’t have a food processor or prefer to mix by hand: crush or chop the juniper berries into small pieces before adding them, use a pastry cutter or two table knives or your fingers to cut in the butter, and mix very gently with a large spoon when adding the wet ingredients.)