Preheat oven to 400°F.
Whisk together ¾ cup cream and egg.
In a large bowl, whisk together flour, sugar, baking powder and salt.
With a pastry cutter/ blender or with 2 knives, cut butter into flour mixture until it resembles caorse meal, with a few pea-size pieces of butter remaining.
Stir in chocolate & coconut.
With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 6 wedges and transfer to a parchment lined baking sheet.
Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
After couple of minutes transfer scones onto a wire rack and cool slightly before enjoying with a dab of butter or just plain.