Preheat oven to 375.

Prepare your cherries: de-seed and chop cherries into small pieces (see above photo)

Place flour, baking powder, sugar, and salt into a large bowl and mix.

Chop your butter into small cubes (approximately 1/3 inch), and add to flour mixture. Cut in the butter with a pastry knife. Or use a food processor.

Slowly add in cream and mix until the dough is no longer dry, you may need to add in a bit more cream if the mixture is too dry. Just make sure it's not too sticky.

Fold in cherries.

Once cherries are incorporated, place dough on a non-stick surface like parchment paper.

Roll out the dough until it's approximately 1/2 inch thick.

Using a biscuit cutter, make small biscuit sized scones and place onto a cookie sheet.

Bake for 12-15 minutes, or until scones are light golden brown. Let cool for 5 minutes.

Make the glaze. Add lemon juice to powdered sugar and mix until smooth. You may need more lemon juice or milk to make it smooth but not too thick or thin.

Drizzle about 1/2 tsp of glaze onto each scone.