Ingredients:

1 10 oz. jar maraschino cherries
2 c. all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. butter

1 egg
1/2 c. buttermilk
1/2 c. flaked coconut
1 tsp. crystallized ginger -- finely chopped
1 c. confectioners' sugar

Directions:

Preheat oven to 400ºF. Drain cherries, reserving 2 tbsp. juice.
Cut cherries into quarters; set aside. In a large mixing bowl, combine flour, sugar, baking powder & salt. Cut in butter until mixture resembles coarse crumbs.
Beat together egg & buttermilk. Add egg mixture, coconut, ginger & drained cherries to flour mixture, stirring with a fork only until combined.
Lightly knead on a floured surface 12 times. Pat or lightly roll the dough to a 1/2-inch thickness.
Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter.
Place rounds on an ungreased baking sheet.
Using a sharp, floured knife, cut each scone into four wedges. Do not separate.
Bake in a preheated 400ºF oven 10 to 12 minutes, or until light golden brown.
Combine the confectioners' sugar and the reserved maraschino cherry juice; mix well.
Drizzle glaze over hot scones. Serve warm.