Stir flour, sugar, baking powder, soda and salt together. Cut in the butter until it resembles coarse cornmeal; stir in cherries and lemon zest.
Add the buttermilk little by little and mix just to combine. Gather the dough into a ball, turn out onto a lightly floured surface and pat into a 1/2" thick circle.
Cut into desired shapes, place 1" apart on a lightly greased cookie sheet, brush tops with cream and bake in a 375 deg oven until golden - about 12 minutes. Makes 20 - 24 scones (small) or 12 scones (large)