Chocolate Covered Coconut Almond Scones

Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. (Or lightly grease with nonstick cooking spray.)

In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined. Scoop onto the prepared pan into 12 even scones. Bake 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.

In a small bowl, microwave butter and chocolate in 20-second intervals, stirring in between until completely melted. Using a spoon, drizzle chocolate over scones. Serve warm.