PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins


Ingredients (1 serving): 

  • 400 g gluten free self raising flour
  •  1 tbsp baking powder
  •  2 tbsp arrowroot powder
  •  100 g dairy free margarine
  •  40 g xylitol
  •  100 ml soy milk
  •  1 medium free range egg
  •  1 tsp vanilla bean paste
  •  100 g fresh cherries, pitted and chopped
  •  85 g Pure Heavenly Dark Chocolate, chopped


  1. Preheat the oven to 200ºC and line a large baking tray with baking paper.
  2. Sieve the flour, baking powder and arrowroot powder into a mixing bowl then rub the margarine in with your fingertips until it resembles breadcrumbs. Stir in the xylitol then add the cherries and chocolate.
  3. Whisk together the soy milk, egg and vanilla bean paste. Make a well in the centre of the dry mix then pour in 2/3rds of the milk mixture. Use a butter knife to bring the mix together into a soft dough, adding more liquid as needed.
  4. Lightly dust your work surface with flour and tip out the dough. Pat down into a disc, around 3cm thick and use a 5cm cutter to cut out the scones, pressing the trimmings together until all the dough has been used.
  5. Transfer onto the baking tray and brush the tops with a little soy milk or any milk and egg mixture you have left. Bake for 12-15 minutes until golden brown and risen.

Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.