Preheat oven to 325° and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, cacao powder, maple (or coconut) sugar, baking soda and salt. Stir to combine. Add in the maple syrup, eggs, ghee, and vanilla and stir until dough is formed. Add in the chocolate chips and stir again.
Form dough into a ball and place on the baking sheet. Press into an 8 inch circle, cut in half and each half into fourths, creating 8 triangles. Using a spatula, seperate the triangles onto the baking sheet and bake 20-23 minutes.
Melt the chocolate chips and coconut oil together in a microwave safe bowl. Do this in 30 second increments, stirring each time. This should take 60-90 seconds. Drizzle over the scones.
Store these covered in the fridge after 1 day. They are best served fresh, but still good out of the fridge.