Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
In a medium-size bowl, whisk the egg and vanilla extract until fluffy.
1 large egg, 1 teaspoon vanilla extract
Rub the butter into the mixture and then mix in the powdered erythritol.
2 ½ tablespoon powdered erythritol, 3 tablespoon butter
Stir in the almond flour, and baking powder. Then fold in ¾ cup of the chocolate chips.
½ cup almond flour, 1 teaspoon baking powder, 1 cup dark chocolate chips
Transfer the dough to parchment paper, and try to form it into a disk and flatten it, but not too much.
Use a pizza cutter to cut the disc into eight triangles. Transfer to the baking sheet.
Bake for 15-20 minutes. Leave the scones to cool down.
Make the chocolate glaze: In a small bowl, add the remaining ¼ cup of chocolate, then microwave for 10 seconds. Then, use a fork to splash chocolate over the scones.
1 cup dark chocolate chips
Notes
leave space between the scones on the baking sheet, as they will expand a little.