Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
04Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
05Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.