Dark Chocolate and Cherry Scones

200g GF Self Raising flour mix ( i used orgran brand)
4 tbsp CF Margarine
1/4 c Rice milk
1tsp vanilla syrup
1tsp vanilla essence
1 egg
1/2 Canned Cherries (freeze the rest) [makes a row or 2 or ice cube trays which is used for the Delicious Cherry Ripe Cake-seriously go make this too and or first]
4 rows CF GF cooking chocolate, chopped
20g Millet Flour
3 tbsp Drinking Choc (Cadbury has traces of milk)
1tbsp Sugar
1 tbsp Agave Necter
2 Tbsp added milk

Add maragrine to dry ingredients. Crumb together with fingers. Add extra milk as needed till sticky. Add fruit and chocolat. Drop into sprayed muffin tin or shape as a wedge or just drops. Top with pecans if so desired, or extra cherries and chocolate chips.

Cook for 17 minutes at about 180 degrees. Makes 6 decent sized scones.

Dust with icing sugar.

It tastes sweet, but quite heavy and will take over the insides of your mouth, almost like peanut butter. I think I'll work on perfecting this a bit more. You can use an icing sugar, cocoa and butter paste to put in the middle to help moisten it and add extra sweetness. It is light textured and does crumble a little. I think i'll add less milk and something like soda next time! :) See what happens. The choc and cherry to pastry ratio is perfection.