5tablespoons(70g)coconut oil (hardened, not liquid form)
½cup(118ml)coconut milk
1egglightly beatened
½teaspooncoconut extract
1cup(85g)sweetened coconut flakes
½cup(90g)mini chocolate chips
For the chocolate drizzle
½cup(90g)semi-sweet chocolate chipsregular sized
¼teaspoonvegetable oil
Instructions
Preheat oven to 375 °F (191 °C) and line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, whisk together flours, sugar, baking powder, and salt. Add the coconut oil and using a pastry blender, cut the coconut oil into the flour mixture until it resembles coarse, pea-shaped meal.
Add the coconut milk, egg, and coconut extract to the mixture. Stir together with a wooden spoon until it comes together. Add the coconut flakes and mini chocolate chips. Stir to combine.
Turn the mixture out onto a flat, lightly floured surface, and shape into a 1-inch thick circle. Cut the dough into 8 wedges.
Place the wedges on the baking sheet and bake for 16 minutes. Let rest on baking sheet for 10 minutes then place on a wire cooling rack to cool completely.
Once the scones have cooled, place the chocolate chips and vegetable oil in a small bowl and microwave in 30 second increments and stirring, until the chocolate chips have melted.
Carefully place the melted chocolate into a plastic bag and cut a tiny hole in the corner.
Drizzle chocolate over the scones and let it set for 30-45 minutes.
Store scones in an airtight container for up to 5 days.
Notes
The vegetable oil in the chocolate drizzle is to give the drizzle that extra 'shine' and glossy look. You can omit it if you want.