Adjust oven rack to middle position and heat oven to 425°F.

Whisk together flour, baking powder, sugar and salt in large bowl.

Use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal. Stir in cherries.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a ¾-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.

Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Next time I make this recipe I will egg wash the scones by whisking 1 egg and a little milk together and brushing the egg wash on the top of each scone so they brown up nicer.