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1. Preheat oven to 400 F and adjust the rack to the lower-middle position.
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2. Line a baking tray with parchment paper and set aside.
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3. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
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4. Grate in the chilled coconut oil and and work it in with your fingers. The mixture will look crumbly and a like little peas.
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5. Stir the coconut flakes into the mixture.
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6. In a small bowl, whisk together the yogurt and egg until smooth.
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7. Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form.
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8. Use your hands to form the dough into a ball.
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9. 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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10. Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
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11. Brush the tops with the coconut milk and bake until golden brown, about 15-18 minutes. Remove from oven.
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12. Let the scones cool slightly.
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13. Pour as much of the caramel sauce onto each scone as your heart desires. Do this on the pan as it gets pretty messy!
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14. Sprinkle with coconut flakes.
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15. In a small bowl, melt the chocolate chips in the microwave in 20 second intervals, stirring between each interval, until totally smooth and melted.
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16. Stir the melted coconut oil into the melted chocolate until smooth.
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17. Drizzle the melted chocolate over top of the scones.
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18. Serve warm.
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Notes: I used a homemade coconut caramel sauce which you can find on the related blog link. Or you can use store bought.
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How to store scones: Scones are best eaten 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 are 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.
