Preheat the oven to 220*C/425*F gas mark 7.  Line a baking tray with baking paper set aside.

Sift the flour, salt and baking powder into a large bowl.  Stir in the sugar.  Drop in the butter and rub it in with your finger tips until crumbly.  Stir in the sour cherries. Beat together the egg, milk and vanilla.  Add to the dry mixture and stir to combine to make a soft sticky dough.  Tip onto a generously floured board and pat out to an 8 inch circle.  Using a sharp knife, cut into 8 wedges.  (Cut cross wise into equal quarters and then cut each quarter in half)  Carefully move onto the prepared baking tray.

Bake for 10 to 14 minutes until well risen and golden brown.  Remove from the oven.  Let cool on the tray for a few minutes before lifting onto a wire rack to cool.

Whisk all of the glaze ingredients together until smooth and spoonable.  Spoon over the scoons and allow to set completely before serving.