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Preheat the oven to 375 F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, salt, baking soda, and baking powder together in a large bowl. Add the cubed butter and use your hands to rub the butter into the dough, until small pea-sized chunks remain.
Add the egg and buttermilk into the dough and use a spatula or wooden spoon to start incorporating the liquid into the flour mixture.
Use your hand to press it into a shaggy ball. The less time you spend kneading it, the better.
Dump the dough onto a floured surface and press it into a 10x5 inch rectangle. Spread the black sesame paste on ⅔ of the dough, leaving the left ⅓ exposed. Spread the cherry jam on top of the paste.
Using a bench scraper or knife, cut the dough vertically into thirds. Stack one piece with the jam and paste onto the other. Flip the naked third on top. Press down slightly.
Cut the rectangle into quarters, then make a diagonal cut in each quarter to make long triangles.
Place on the prepared baking sheet and freeze for 10 minutes. Brush with buttermilk, sprinkle with salt and sesame seeds, and bake for 25-35 minutes, until the scones are golden brown.
Allow to cool slightly and serve with more butter and jam.