Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).

In a mixing bowl, stir together the gluten-free flour, raw cacao powder, coconut sugar, baking powder, sea salt, and chocolate chips until well-combined.

Pour the full-fat canned coconut milk into the mixing bowl and stir until a thick dough forms. Toward the end of stirring, you’ll need to use your hands to get the dough to come together. 

Form the scone dough into a large ball then form it into a disc and place it on a cutting board.

Slice the dough into eight triangles. If the chocolate chips poke out of the dough, simply gently press them back in. Place the triangles onto the parchment lined baking sheet. Bake for 18 to 22 minutes, or until the scones feel firm when pressed.

Allow scones to cool at least 10 minutes before serving.

Note: If you'd like, make a simple powdered sugar glaze for the scones, or melt 1/2 cup of coconut butter in the microwave for a tasty glaze without sugar.