If you 'd like to experiment with fresh cherries, be sure not to over mix or over stir as that may yield a very pink dough! As you mentioned, dried fruit is easier to work with in scones that are both mixed and shaped. Susan didn't find drier zucchini was necessary in her test bakes for this recipe. Finding the right consistency between dough that's too soft (that bakes together with no divisions) and dough that holds together so you can pat into shape or scoop is key. Wishing you well in your scone baking quest. Happy Baking! Irene@KAF

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