• Preheat the oven to 400°F. Line a baking sheet by lining with parchment paper or a silicone baking mat. Set aside.
• In a food processor, pulse ¾ cup of the sweetened coconut flakes until they become granular. Remove from the food processor and place into a large mixing bowl.
• Add the flour, sugar, baking powder and salt to the bowl with the coconut and stir to combine.
• Chop the dark chocolate into chunks and slivers, a variety of sizes. Reserve about ¼ of the chopped chocolate to use as a topping later, place the remaining ¾ of the chopped chocolate into the bowl with the flour mixture. Stir to combine.
• Add the cold butter cubes to the bowl and using your fingers or a pastry cutter, cut the butter into the dry ingredients until it has a coarse, sandy texture.
• Add coconut cream, vanilla extract, and coconut extract and stir together until a dough forms, the dough should not be sticky or too wet, it will be on the drier side and just hold together. (If your dough is too wet, add a little extra flour. If your dough is too dry add a little more coconut cream.)
• Turn the dough out onto a lightly floured cutting board. Press the dough into an 8” circle, rounding the edges and trying to press any cracks around the edges together. Cut the circle of dough into 8 wedges. Transfer the scones to the prepared baking sheet.
• Bake the scones for approximately 25 to 30 minutes, just until the edges are lightly golden. Remove from the oven and transfer the scones to a cooling rack.

Coconut Icing

• Whisk coconut cream, coconut extract and powdered sugar together in a small bowl. This icing should be fairly thick, but still be easy to pipe. You can add additional powdered sugar or coconut cream as needed to achieve the thick texture. Add the icing to a piping bag and snip the tip.
• When the scones have cooled completely, pipe a cross hatch pattern of icing on the top of each scone. Sprinkle the tops of the iced scones with the remaining shredded coconut and reserved chopped dark chocolate.
• Serve immediately or store in an airtight container.