Preheat oven to 395°.  Line a baking sheet with parchment paper.

In a food processor, add all the dry ingredients. Pulse until combined.    

Next you'll add the 1/3 c of butter, cut up into tablespoon size pieces.  Pour in the vanilla extract.  Pulse until mixture is crumbles.

Slowly add a 1/3 c of water.  Pulse 3 times.  Add the remaining 1/3 of water. Pulse until mixture begins to clump together.  Lastly, add the chocolate chips. Pulse until combined.

Sprinkle tapioca starch on a large cutting board.  Remove half of the scone dough.  Gently pat into a 5" or 6" circle.  (If you like to cut your scones in half and add butter, you'll want to go with the thicker smaller 5" circle.)

Use a sharp knife and cut the circle into 8 pieces.  Move the triangles to the parchment paper.  

Repeat steps 5 & 6 with the other half of scone dough.

Bake for 10-12 minutes.  The scones will bounce back when slightly poked, and the bottoms will be light brown.

Cool for 10 minutes on the baking sheet.  Remove to cooling rack or serve warm.

Melt ¼ c. chocolate chips in a small saucepan. Using a spoon, drizzle the melted chocolate over the scones. Cool.