Preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, combine the flour, cornstarch, baking soda and nutmeg. Add the butter and using a pastry cutter or fork, cut the butter in until the mixture resembles coarse crumbs.

In another bowl, combine 4 oz. of the yogurt and the eggs. Stir in the cherries and 2 teaspoons of the lemon zest. Pour the yogurt mixture into the dry mixture and mix until moistened. Turn the dough out onto a work surface that has been lightly sprinkled with flour. Use your hands to work the dough just until it all comes together into a ball. Flatten the ball out into a circle about 9-inches in diameter.

In a small bowl, combine the sugar and 1/8 teaspoon nutmeg. Sprinkle the sugar over the top of the scone dough and lightly press it in with your fingers. Cut the dough into 8 triangles. Carefully transfer the scones to the prepared baking sheet, spacing the scones 1 inch apart.

Bake in the preheated oven until the scones are golden brown, 8-10 minutes.

Meanwhile, beat the cream cheese in a bowl until light and fluffy. Add the remaining 4 oz of yogurt plus the remaining 2 teaspoons of lemon zest and continue to beat until smooth and fluffy.

Serve the dip with the scones.