Heat oven to 400° F. Lightly grease cookie sheet.
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in dried cherries.
Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick.
For the topping: Combine the sugar and cinnamon and sprinkle over the dough. Cut into 8 to 10 wedges with sharp knife. Place about 2-inches apart on cookie sheet.
Bake 10 to 14 minutes or until light golden brown. Serve warm.Servings: 8 to 10 scones