Paleo Chocolate Chip Scones

0 Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
1 In a large bowl, combine almond flour, coconut sugar, baking soda, and salt. Stir well. 
2 In a measuring glass or microwavable bowl, combine almond butter and coconut oil. Microwave until smooth and melted- about 30-60 seconds depending on your microwave. Add this mixture to the dry mixture and stir.
3 Add the eggs and almond milk to the mixture and stir well, until no dry spots remain. Stir in the mini chocolate chips.
4 Divide dough into 2 equal balls and place on the sheet tray. Press each ball into a 6 inch circle that is about 1 inch thick. Cut each one into 6th's (halves, then thirds) and carefully separate them out on the baking sheet.
5 Bake for 18-20 minutes, until they are lightly brown. Let cool.
6 For the drizzle, melt additional chocolate chips in the microwave, stirring every 15 seconds until completely melted. Drizzle over cooled scones.