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Preheat the oven to 375°F. Remove bag of cherries from jar and set aside.
Place remaining contents of jar in a large bowl and whisk until blended.
Cut in butter with fingers, two knives or a pastry cutter until coarse crumbs form.
Add cherries and toss to combine.
Fold in 3/4 cup buttermilk, mixing just until dough comes together.
Turn out onto a lightly floured surface.
Dust hands with flour and knead dough a few times until ingredients are well incorporated.
For large scones, pat dough into an 8-inch circle, about 1-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper.
For small scones, divide dough evenly into 2 balls and pat each into a 6-inch circle, about 3/4-inch thick. Cut each circle into 6 wedges and place on baking sheet lined with parchment paper.
Brush scones with remaining 2 tablespoons buttermilk and sprinkle with sugar.
Bake until golden, about 20 minutes for small scones or about 22 minutes for larger scones.