Place the almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl. Give it a mix to combine all the dry ingredients.
Crack the eggs into the bowl. If you’re concerned about egg shells, you can crack them into a separate small bowl to make sure they are shell-free.
Add the heavy cream, butter cubes and vanilla extract to the bowl.
Use your hands to bring the dough together. Mine still had some streaks of butter cubes throughout the dough after it came together and that’s ok. You don’t want to overwork the dough because then the scones can lose their fluffiness.
Fold in the chocolate chips reserving some to press into the tops of the scones.
Transfer the dough onto a cutting board and form into a circular mound.
Use a sharp knife to cut into six large triangles and transfer the triangles onto a baking sheet lined with parchment paper. You can spread the triangles about 2 inches apart and bake them as such. This will allow all sides of the scone to crisp up in the baking process. Or, you can transfer the scones onto the baking sheet in a circle and bake them with all triangles touching in the center. This will crisp up the outside and tops, but leave the center sides of the triangle un-crispy. It’s totally up to you and your preferences! I love them both ways 🙂
Press a few extra chips into the tops of each scone as needed and bake for 25 minutes.
When they’re done baking, allow to cool on the baking sheet for about 5 minutes.
If you baked them in a circle, run a knife through the pre0cut lines to separate them.