Preheat oven to 350 degrees.

Whisk together wet ingredients. In a small bowl whisk together egg, 3 tablespoons almond milk, vanilla extract, and 1/2 teaspoon of lemon juice. Move to the freezer for 10 minutes.

Melt ghee or coconut oil. While wet ingredients are chilling in the freezer melt the ghee or coconut oil. Set it aside to cool slightly while you prepare the dry ingredients.

Whisk together dry ingredients. In a large bowl whisk together almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, salt until combined. Set aside.

Stir ghee or coconut oil into chilled wet ingredients. After egg and almond milk mixture has chilled for 10 minutes, stir in the melted ghee and mix with a fork until little balls of ghee have formed and hardened. Break apart with fork if it gets too clumpy. This step creates little pockets of fat that melt once the scones are baked, giving them a tender, moist crumb every time.

Combine wet and dry ingredients. Pour ghee mixture into the bowl with dry ingredients. Stir together with a spatula. Once combined, add chocolate chips, and stir again to incorporate. The dough will be thick but still fairly sticky, and will get thicker as it sits. 

Form dough into a 6 inch disc and chill. Generously sprinkle tapioca flour on your work surface. Dump dough out on top of tapioca flour. Sprinkle the top of the dough generously with tapioca flour, flip it, and sprinkle the other side as well to coat. This should allow you to handle it without it sticking to your hands. Pat dough, and form into a 6 inch disc. Transfer to a plate and move to the freezer to chill for 15 minutes. This will allow you to cut it more easily, and it will hold its shape better while baking.

Cut dough in 6 triangles and move to baking sheet. Once dough has chilled, cut into 6 equal triangle shaped pieces. Carefully move each one to a parchment lined baking sheet, several inches apart from each other. Lightly brush the tops and sides with remaining 2 tablespoons of almond milk. Add a few extra chocolate pieces to the tops of the scones if desired before popping them in the oven for some melty pools of chocolate.

Bake scones. Move to the oven and bake at 350 degrees for about 22 minutes. Until edges are firm, and tops are nice and crackly. Set aside to cool.

Glaze scones (optional). When the scones are cool, melt dark chocolate in a double boiler or in the microwave until smooth. Drizzle scones with chocolate and allow chocolate to set before serving.