2 cups whole wheat white flour* (or whole wheat pastry flour) ¼ cup coconut sugar (or dry sweetener of choice) 2½ tsp baking powder ½ tsp salt ½ cup frozen coconut oil, grated 1 cup canned coconut milk (lite or full-fat both work) 1 tsp vanilla extract ½ cup dairy-free mini chocolate chips turbinado/coarse sugar for sprinkling, optional but love the crunch it brings!

Preheat oven to 350F and line a large baking sheet with parchment paper. In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside. Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. (You may also use two forks to blend the frozen oil into the dough.) Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to over work the dough. Gently fold in chocolate chips The dough should be thick and slightly sticky. Shape dough into large circle, about 8" in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Scones will stay fresh in airtight container up to 3 days, if they last that long... (You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.)