Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.

Whisk flour, salt, sugar, baking powder, baking soda, and unsweetened coconut.

Cut cold butter into small pieces and add to the flour mixture.

Mix by hand, pinching the butter in your fingers until it’s mixed. It will look somewhat like sand.

To that mixture, add sourdough starter and almond extract.

Mix by hand, adding starter as needed to fully incorporate all the dry ingredients but not be wet.

Mix in chocolate chips.

Once you have a soft dough, cut into four pieces and form them into four discs, approximately 6 inches in diameter.

Cut these discs into 6-8 slices, your preference.

Bake for 15 minutes, until firm to the touch and just beginning to brown. Recut scones as soon as they come out of the oven.

Allow to cool slightly. Meanwhile, put glaze chocolate chips and coconut oil in a small microwave safe bowl.

Microwave until just melted, about 30 seconds.

Stir in extract. Place chocolate in a plastic baggy, cut the tip, and drizzle onto scones.

Sprinkle with remaining coconut. Allow chocolate to cool prior to storing.