Preheat oven to 425° F.
Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.
Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork. Add the dried cherries and lemon zes Tbsp Stir in cream until dough starts to mass in the center of bowl. Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10-inch circle. Brush with butter. Score into 12 wedges, and bake for 12 minutes.Servings: 12 scones