Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

In a mixing bowl, stir together the flour, baking powder, salt, baking soda and sugar.

Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.

In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.

Stir in the chopped macadamia nuts.

Gently fold in the cherries. Be careful not to use too much force when mixing in the cherries or you'll end up with purple dough.

Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle)

Cut the dough into 8 wedges.

Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

Let cool on baking sheet for a minute or so, then transfer onto a wire rack.

In a small bowl, whisk together the powdered sugar and cream until smooth. The glaze should have enough liquid in it to drizzle onto the scones so add a little more cream if necessary.