Heat oven to 450°F. In medium bowl, combine flour, sugar and baking powder; blend well. Add 3/4 cup milk and oil; stir just until dry ingredients are moistened, adding additional milk, 1 tablespoon at a time, if necessary to form a soft dough. Stir in cherries and pecans.
On generously floured surface with floured hands, knead dough 15 to 20 times. Pat into 1-inch-thick round; cut with floured 1 1/2-inch round cutter.* Place scones on ungreased cookie sheet.
Bake at 450°F. for 8 to 9 minutes or until light golden brown. Serve warm.