Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.

-If using food processor (steps 2-3):

Combine flour, sugar, baking powder, and salt in bowl of a food processor

Add cold coconut oil and coconut cream to dry mixture and pulse until it is fine and powdery. Add vinegar, milk, coconut extract, and vanilla extract to mixture and pulse to combine until it comes together into a dough.

-If doing by hand (steps 4-5):

Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Use a pastry cutter or pair of knives to cut the coconut oil and coconut cream into the dry mix until you have a course, crumbly mixture.

Add the vinegar, milk, coconut extract, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.

Fold in chocolate and shredded coconut then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)

Make 4 cuts, straight, across, and diagonally, in the circle so that you have 8 equal triangles. Repeat with other half of dough. Separate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.

Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.

While the scones are cooling, whisk all ingredients together for the glaze (except cocoa powder) until smooth. Divide the glaze in half and stir in the cocoa. When completely cool drizzle both flavors of glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.