Preheat the oven to 350ºF. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep an eye on it as it browns quickly. Remove from the oven when toasted and allow to cool.
Increase the oven temperature to 400ºF. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
Toss the cold butter cubes into the flour mixture. Using your hands, quickly work the butter into the flour mixture. Break it up with your fingers until you have small bits the size of small pebbles and oat flakes. Set aside in the fridge for a few minutes.
In a glass measuring cup, whisk together the buttermilk and egg.
Remove the flour and butter mixture from the fridge and add the coconut, almonds, and chocolate chips. Mix together and create a well in the center. Add the buttermilk mixture all at once into the well and use a fork to bring it all together. The mixture will be shaggy. Lightly flour a work surface and dump the dough out onto it. Use your hands to bring the dough together into a 1 ½ inch thick disk. Use a bench scraper or large knife to cut the dough into 8 equal wedges.
Place the scones, about 1 inch apart, on the prepared baking sheet. Brush the top with a bit of buttermilk and sprinkle with a few pinches of raw or granulated sugar. Bake the scones for 14-18 minutes, until golden brown and cooked through.