Ruby Scones

1 small jar maraschino cherries
1 egg
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup buttermilk
1/2 cup flaked coconut
1 teaspoon crystallized ginger
1 cup confectioners' sugar

Preheat oven to 400 degrees F.

Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2-inch thickness. Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet.

Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake for 10 to 12 minutes, or until light golden brown.

In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well. Drizzle glaze over hot scones.

Serve warm.