In a mixing bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add in the chilled coconut oil and, using a fork, pastry cutter or your hands, cut the coconut oil into the flour mixture until a coarse meal forms, similar to wet sand.

Add in the chopped chocolate and the non-dairy milk and stir until a moist dough forms. If the dough is too dry, add in a touch more non-dairy milk. If it's too wet, add in a small handful of flour until your dough isn't sticky, but holds together.

Lightly flour your silicone lined baking tray and pour the dough out onto it, kneading the dough briefly.

Form the dough into a 1-inch-thick round. Cut it into 8 triangles and carefully pull them apart so that each wedge is about 2 inches apart.

Bake the scones for 18-20 minutes or until puffy and set.

While the scones are baking, prepare the chocolate glaze. In a bowl, combine the icing sugar and cocoa powder. Add in non-dairy milk 1-2 teaspoons at a time, whisking in between each addition, until a thick, but pourable glaze forms.

Once baked, allow the scones for cool for a few minutes. Then glaze them with the chocolate glaze and sprinkle on some extra chopped dark chocolate if desired.