Savory Onion and Dried Cherry Scones

2 cups flour  1 Tbsp. white sugar  3/4 tsp. salt  2 tsp. baking powder  6 Tbsp. butter, salted and chilled  1 tsp. lemon zest, minced  2 tsp. fresh thyme, minced  1 tsp. black pepper  1 cup diced yellow onions  1-1/4 cups dried sour cherries, coarsely chopped  2 large eggs, beaten 1/2 cup heavy cream 1 large egg, beaten, for egg washing tops of scones Flour, as needed

Using an electric mixer, combine flour, sugar, salt, and baking powder. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon zest, thyme, pepper, onions, and dried cherries. Mix on low speed until just combined. Add 2 eggs and cream and blend on low speed until mixture just holds together as a dough. Remove dough from mixing bowl and turn out onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a seven-inch round, about 3/4 inch thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separated wedges on a baking sheet and bake at 425 degrees for 20 minutes until golden brown. Remove from oven and place on wire rack to cool slightly. Best if served warm. Yields 12 scones.