In a large mixing bowl or the bowl of a food processor, combine flour, baking powder, and salt.
Cut the butter into the flour mixture with a fork, pastry tool or food processor, until butter pieces are small and flour-coated. Mixture will resemble sandy crumbs.
In a separate bowl, beat the eggs, then remove 2-3 teaspoons. Set the smaller amount aside for later use to glaze the scones.
Stir the maple syrup into the larger quantity of beaten egg. Pour into the dry mix and pulse or stir until just moistened.
Gently mix in the cherries & pecans, then dump onto a floured surface to knead a couple times. If the mixture is too dry to hold together, add a little milk or water, a teaspoon at a time. If it's too wet to hold together, add some additional flour.
Pat mixture into an approximately 6 x 6 inch square . Cut the square into four 3 x 3 inch pieces, then cut each of those on a diagonal to make 8 triangular scones. Transfer scones to a cookie sheet that has been sprayed with non-stick spray or lined with parchment.
Beat a teaspoon of water into the reserved egg to make an egg wash. Brush each scone with some of the beaten egg, and sprinkle with coarse sugar.
Bake at 400 F for 15 – 20 minutes until just golden and an inserted toothpick comes out dry.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.