1. Position a rack in the center of the oven and preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets. 2. Whisk together the flour, corn meal and oats, 5 tablespoons of the sugar (reserve the remaining 3 tablespoons as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough. 3. Drop the dough in equal portions over the prepared baking sheet. . Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 teaspoon of sugar. 4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm. Makes 12 – 15 scones