Preheat oven to 375F. Grease cookie sheet.
Combine egg, buttermilk, vanilla and cherries in bowl;
let stand 5 min.
Stir flour, sugar, baking powder, baking soda
and salt in large bowl.
With pastry blender or 2 knives,
cut in butter until mixture resembles coarse crumbs.
Stir in cherry mixture until moistened.
On lightly floured surface,
knead dough 6-8 turns.
With lightly floured rolling pin,
roll dough 1" thick.

Cut scones with lightly floured 2" biscuit cutter
and transfer to prepared cookie sheet.
Reroll scraps and repeat.
Brush tops lightly with egg glaze.
Bake 15-18 min. , until golden.
Cool on wire rack.
Makes 1 dozen.