Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture using a pastry cutter until it resembles coarse meal. Set aside.
In a small bowl, whisk together the egg, milk and lime juice. Add to flour mixture. Use a fork to stir everything together until just moistened.
Add bing cherries. Gently stir into dough.
Empty the loose dough out onto a clean, floured work surface, shape the dough into an 8-inch circle.
Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Lightly brush each scone with milk, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until light golden brown.
Allow scones to cool on the baking sheet while you make the glaze.
For the glaze:
In a small bowl whisk together the lime juice, lime zest and confectioners sugar. Drizzle over warm scones and serve at once.