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Preheat Oven to 400F, Place parchment paper on a baking sheet.
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In large bowl, whisk together dry ingredients: flour, sugar, cocoa, baking powder, salt, cinnamon and espresso powder (if using). If you're using gluten-free flour, I recommend whisking vigorously as I find it helps combine the mix of flours better.
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Cut or grate butter into the flour mixture. If using coconut oil instead (again you'll have to experiment if you're brave, I haven't tried coconut oil in scones yet), make sure it's thick (like butter in texture---just place in fridge or freezer until it solidifies) and cut it into flour mix
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In a separate (small) bowl mix together wet ingredients: egg, cream or coconut cream and vanilla bean extract.
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Pour wet ingredients into flour mixture and stir just until it's mixed. If the dough looks too dry or tough, add a bit of extra cream (or milk of any kind is fine) until it comes together. If dough seems wet, add a tablespoon of flour. I find different flour mixes (especially store-bought) can vary quite a bit and some are thirstier than others
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Add chopped chocolate or chips.
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Make a big ball out of the dough and then flatten into a disc. Place on parchment paper-lined baking sheet and cut the dough into 6 wedges, flattening the disc a bit if it's too tall. If you like smaller scones, you can cut into 8 pieces instead. I usually like to pull the pieces apart a little so they cook more evenly.
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Bake for about 20 minutes, or until a toothpick or knife comes out relatively clean (careful not to over-bake these as they tend to dry out very quickly, especially if you're using gluten-free flours).