In a food processor, combine your almond flour, tapioca flour, coconut flour, xylitol (or coconut sugar), xanthan gum, baking soda and sea salt pulsing a couple times to remove any lumps. Add your chilled, cubed butter and pulse again to create a texture similar to sand.

In a separate, large bowl whisk together your egg, coconut milk and vanilla. Add the dry ingredients from the food processor into the wet and use a spatula or a spoon to combine. Finally, fold in the chocolate chips. 

The batter should be slightly sticky to the touch but hold together when formed into a ball. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes to chill. This step could also happen the day before. 

Remove batter from the fridge and lightly dust a large cutting board or clean counter with tapioca flour or arrowroot. Place the batter in the center and form into a log that's about 12 inches long and 2 - 3 inches tall. Using a sharp knife, cut into triangles. It might help to lightly spray your knife with oil. Place scones onto your prepared baking sheet and lightly spray the tops with oil spray and dust with a little sprinkle of xylitol (or coconut sugar).  Bake for about 12 - 15 minutes or until golden brown. Remove from the oven and let rest for 5 minutes on the baking sheet before transferring to a cooling rack or serving.