Preheat the oven to 400 degrees.
In a small bowl, mix the flour, baking powder, and salt.
In a large bowl, stir together the egg, coconut oil, maple syrup, peanut butter, and coconut milk. Add the dry ingredients to the wet ingredients and stir to combine. Knead in the chocolate chips or stir with a wooden spoon.
Shape the dough into an 8 inch wide round disk that's about an inch tall. Cut the disk into 8 triangles.
Place the scones on a baking sheet. Bake for 10 to 12 minutes, or until they're set and the bottoms are beginning to turn brown. Remove the scones from the oven when they're done baking, and transfer them to a wire rack to cool.
While the scones are cooling, make the chocolate and peanut butter drizzles. For the chocolate drizzle, melt the coconut oil and chocolate chips over medium low heat in a small pot. Stir until smooth, then remove from the stove. In a separate small pot, heat the peanut butter, maple syrup, and water for 2 minutes over medium low heat, stirring until smooth. Remove from the stove.
Drizzle the cooled scones with the peanut butter and chocolate sauces. Enjoy within two days, or freeze for later.