Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
Toss cherries with sugar in a bowl; freeze until needed.
Combine flour, half the butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remainder of the butter and pulse until butter is reduced to pea-size pieces, 12 - 18 pulses. Transfer mixture to a large bowl. Stir in sugar-dusted cherries.
Beat egg and yolk together in separate bowl, add milk and mix some more. Make a well in the centre of the flour mixture and pour in milk mixture. Using a rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over mix.
Turn out dough onto well-floured counter and knead briefly until dough just comes together, about 3 turns. Using your floured hands and dough cutter, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or dough cutter, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles.
Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, turning pan halfway through baking.
While scones are baking, combine melted butter and honey for the glaze in a small bowl.
Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.