Julie's amazing scones

2 c flour
1 T baking powder
1/4 c sugar
1/2 t salt
6 T cold butter, cubed
3/4 c ricotta cheese
1/3 heavy whipping cream
1 c cherries, halved and pitted, about 20

Glaze:
1 T water
1/4 c powdered sugar

Pulse dry ingredients in good processor. Add butter chunks and pulse again. Slowly as cheese and cream, while pulsing. Gently good in cherries.
Roll out on
Bake 425 for 15 minutes. Drizzle glaze after they cool.