In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400° F. oven for 15 to 18 minutes, or until they are golden. Makes 8 scones. Nutritional Value: Egg is 75 calories/5 fat grams. Sugar 16 cal per tsp/0 fat grams. Flour 400 cal per cup/1 fat gram. (Good - Not overly sweet. Next time, cut cherries in half. Try using less butter and cut it into the flour in a courser grain to try to get a flakier crust. Do not overknead.) bake 07