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1
Preheat oven to 400 degrees F and one rack on top 1/3 of oven and another rack on bottom 1/3 of oven.
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2
Line 2 baking sheets with parchment paper or silpat.
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3
In large bowl, combine flour, sugar, baking powder, and salt.
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4
Add chilled butter and cut it into flour mixture until no pieces larger than a pea are visible.
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5
Add in 3/4 cup milk and stir to combine.
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6
Gradually add remaining 1/4 cup milk until dough comes together into ball. Divide dough in half.
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7
Working with one piece at a time, turn dough out onto a lightly floured working surface and flatten into a disc about 1/2-inch thick.
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8
Cut dough into eighths and transfer to prepared baking sheet using a flat spatula.
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9
Repeat with second piece of dough.
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10
Place baking sheets in preheated oven and bake for 10 minutes.
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11
Rotate pans in oven and continue baking for 10 additional minutes, until scones are a light golden brown.
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12
Cool on wire rack.
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13
Melt chocolate chips in small pan set over medium heat on stove top. Spread a thin layer of melted chocolate onto the bottom of each scone using knife or small spatula.
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14
Place coated scone upside down for 30-60 minutes, or until chocolate has dried and hardened.
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15
Combine caramel and shredded coconut in small bowl.
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16
Spread caramel-coconut mixture onto the top of each scone.
