In a food processor, combine your almond flour, tapioca flour, coconut flour, xylitol (or coconut sugar), 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, cold coconut milk and vanilla. Add to the food processor and process until just combined. Finally add the chocolate chips and give it one more pulse to combine. The batter should be slightly sticky to the touch but hold together when formed into a ball.

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 oil your knife. Place scones onto your prepared baking sheet and sprinkle the tops with xylitol (or coconut sugar if using*).  

Bake for about 12 minutes or until golden brown. Remove from the oven and let rest for at least 5 minutes on the baking sheet before transferring to a cooling rack or serving. Enjoy.