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1
Preheat oven to 350u00b0F. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
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2
Increase heat of oven to 400u00b0F and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
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3
In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate in the chilled coconut oil and work in with your fingers. The mixture will look crumble and like little peas.
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4
Stir 1/4 cup of coconut flakes into the mixture.
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5
In a small bowl, whisk yogurt and egg until smooth. Pour egg mixture into flour mixture and stir with a fork, until large clumps of dough form. Stir in chocolate chips.
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6
Use your hands to form the dough into a ball. It will be quite sticky. Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
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7
Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray. Brush the tops with coconut milk and bake until golden brown, about 20-22 minutes.
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8
When the scones have about 10 minutes left to bake, combine the caramel sauce ingredients in a small pot and bring to a boil on medium heat. Once boiling, stir constantly until caramel thickens and reduces by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup).
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9
Once scones are done, let scones and caramel sauce cool for about 5 minutes. Then cover scones with the caramel and additional coconut flakes. Devour!
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10
Notes:
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11
I recommend measuring the coconut oil first then chilling, as its super hard to scrape 1/4 cup of coconut oil out of a jar of chilled coconut oil!
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12
Scones are best straight from the oven. They will only stay fresh in an airtight container for 1 day (reheat in the oven, not the microwave!) If they around longer than that, freeze them and lightly thaw in the microwave, and then finish in the oven for 3-4 minutes to ensure that they don't go soft.
