Heat oven to 375°F. Line cookie sheet with cooking parchment paper or lightly grease cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar, baking powder and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios.
In small bowl, beat milk and egg yolk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
On lightly floured surface, gently knead dough several times. Divide dough in half; place on cookie sheet. Pat each half into 6-inch round. Cut each round into 6 wedges; do not separate.
In small bowl, beat egg white with fork. Brush over tops of scones. Sprinkle with coarse sugar.
Bake 17 to 22 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Cut into wedges. Serve warm.