To prevent them from spreading on the baking sheet while baking, place the batter in the refrigerator for 15 minutes and the place the scones on the baking sheet to bake.To make these dairy-free, for the yogurt substitute coconut milk or other dairy-free yogurt or cream. You’ll want to use very thick coconut milk, otherwise your scones may be a bit runny. Another option is to use coconut cream in place of yogurt.
Preheat your oven to 350°F (180°C, or gas mark 4).
Generously grease a baking sheet, or line it with parchment paper or nonstick mat.
Add the eggs, butter, yogurt, maple syrup, salt, and baking soda to a bowl and mix, using a handheld or stand mixer, until well blended.
Add the coconut flour to the batter and mix until well blended. Stir in the chocolate chips. Let the batter sit for a few minutes and mix again. The batter should be mushy and easy to spoon and drop onto the baking sheet. If you find it’s still too stiff, add another tablespoon of coconut milk or water.
For each scone, spoon between 1 to 2 tablespoons (about 42 g) of batter onto the baking sheet and shape it a bit with your fingers or a spoon.
Bake for 25 minutes or until the biscuits are browning on the bottom and edges and are a bit tender to touch.
Cool and serve warm or at room temperature. Store in a sealed container at room temperature for a few days or in the freezer for a few months.