Preheat the oven to 350°F.
In a large bowl, mix the almond flour, arrowroot powder, coconut palm sugar and salt.
Using a fork, mix the butter into flour mixture until it resembles coarse meal.
Stir in chocolate chips.
In a separate bowl, whisk together the yogurt and egg.
Using a fork, stir wet and dry ingredients together, just until combined. Do not overwork; the dough should be crumbly.
Transfer dough to a baking sheet lined with parchment paper and form it into a 6-inch circle.
Using a pastry cutter or knife, cut into wedges. Gently separate each piece on the baking sheet.
Bake until golden, about 10 to 15 minutes, rotating sheet halfway through.
Set baking sheet on a wire rack and allow scones to cool.