Preheat oven to 350 degrees F.
In a medium sized bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk until well incorporated.
Add butter and cut with a pastry blender until butter is blended.
Add Apple Cider Vinegar, and blend with a large spoon.
Add 1 Cup of Toasted Coconut, Chocolate Chips and Almonds. Mix.
Add the International Delight® Almond Joy™ Coffee Creamer and mix with a large spoon until the batter is mixed well.
Spoon about 1/4 cup of batter onto a baking sheet lined with parchment paper. You can use a spoon to shape the scones if you desire.
Bake for 20 minutes.
Allow the scones to slightly cool and then top with glaze and the remaining toasted coconut.