In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Pulse or whisk together.

Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.

In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined. Stir in the chocolate chips.

Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.

When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.

Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.