Preheat your oven to 375°.
In a large bowl, whisk together the flours, sugar, baking powder and salt.
Using a large grater, grate the frozen butter and add it to the dry ingredients.
Toss the mixture to coat the butter and squeeze the butter pieces to incorporate it into the dry ingredients.
Add 45grams(6 tablespoons) of coconut, 45grams(6 tablespoons) pecans and thechocolate chips and stir gently to incorporate.
Add ¾ cup of heavy cream and using a spatula stir the mixture gently until the mixture holds together. If the mixture seems dry add additional heavy cream 1 tablespoon at a time.
Turn the dough out onto your work surface and using your hands gather the dough together until there are no longer any dry spots. Flatten it out and fold the dough. Repeat the folding process.
Begin to form the dough into a circle 7" in diameter and 1" thick.
Cut the circle like a pie into 8 wedges and place on a parchment lined baking sheet.
Brush the top of each scone with heavy cream.
Chill the scones in the freezer for 20-30 minutes in order to firm up the butter.
Bake for 20-25 minutes or until golden brown.
Place the sheet pan on a wire rack to cool for 5 minutes.
After 5 minutes place the scones directly on a wire rack to cool completely.