Preheat the oven 425 degrees F. and line a baking sheet with parchment paper. Set aside.
In a large bowl, add in the 1 ½ cups all-purpose flour, 1 ¼ cups old-fashioned oats, 1 tablespoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ cup granulated sugar. Stir together to combine.
In a separate small bowl whisk together ⅓ cup milk, ½ cup melted butter, and egg to combine.
Add the egg mixture into the flour oat mixture. Stir until everything comes together and is sticky. Add the dried cherries and stir to evenly distribute throughout the scone mixture.
Use a scoop of at least ½ cup in size to scoop the scone mixture onto the parchment-lined baking sheet. Be sure to space the scone an inch apart. Place into the oven and bake until the scones lightly brown, about 15 minutes. Carefully remove from the oven and allow them to cool on a rack while making the lemon glaze.
In a small bowl stir together the ¾ cup powdered sugar and lemon juice until smooth and combined. For a thicker glaze add more powdered sugar, for a thinner glaze add less powdered sugar. Evenly drizzle the glaze over each scone or dip the tops into the glaze if you prefer. Enjoy!
Store any leftovers in an airtight container at room temperature up to 4 days.