Pit the cherries and cut them up into small pieces. Combine with the blueberries.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the butter into the mixture (chop the butter into small pieces and mix into the flour mixture until thoroughly coated. There should still be "chunks" of butter throughout the mixture so it's not completed blended.)
In a separate bowl, whisk eggs and the milk. Add this mixture to dry ingredients.
Turn the dough onto a lightly floured surface and then gently knead in the blueberries and the cherries until they are evenly dispersed throughout the dough.
Once all of the ingredients are combined, divide the dough in half and push each portion into a circle. Cut each circle into eight triangles.
Place on greased baking sheets. Bake at 375° for 20-30 minutes or until tops are golden brown. Serve warm.
Substitute other berries or fruit for different varieties of scones. Make extras and freeze. When you want to eat them, pop them into the microwave to reheat for 20-30 seconds or even in the toaster oven to get it a little crispy.