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.