Heat oven to 400°F. Line cookie sheet with parchment paper.
In large bowl, mix gluten-free flour blend, sugar, chocolate chips, and dried cherries.
In a smaller bowl, mix soy milk and vanilla extract.
Stir into the flour mixture until soft dough forms, adding 1 to 2 tablespoons additional milk if necessary.
Once mixture comes together, sprinkle a flat surface with gluten free flour. Turn out mixture onto floured surface and pat into a circle. If circle seems to big, cut in half and make two circles.
Cut each round into 6 wedges. Place wedges 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack.
While scones cool, melt coconut oil and 1/2 cup chocolate chips in microwave for 2 minutes. Stopping every 30 seconds to stir. Melt and stir until you have a nice drizzle
Once scones are slightly cool, drizzle with melted chocolate and sift powdered sugar over top if desired.
