Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut into the flour using your hands or a pastry-cutter until it resembles small peas. Add the lime zest and buttermilk and mix just until the liquid is incorporated, being careful not to over mix.
In a small bowl, whisk the egg yolk with the milk. With a large spoon, drop dollops of the dough onto the prepared pan. Brush the tops of the dough with the egg wash, and sprinkle with the sugar. Bake until risen and golden, about 15 minutes. Remove from the oven and serve hot with the Cherry Compote and whipped cream.
Yield: 12 scones