Preheat oven to 425° F. Grease and flour two 8-inch cake pans.
Blend the flour, baking powder and salt.
Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not over-mix.
Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.
Bake for 20 minutes or until the tops of the scones are golden brown. Cut into wedges.Servings: 12 scones