In a large bowl, mix together the flours, xanthan gum, sugar, baking powder and salt. Work in the coconut oil until the mixture is crumbly.
In a separate bowl, whisk together the eggs, eggnog, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky.
Fold in the chocolate chips.
Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles.
Sprinkle the scones with extra sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for at least 5 minutes before drizzling extra melted white chocolate of desired.
To store in the refrigerator: Wrap in parchment paper and place in airtight container or plastic bag and refrigerate for up to 7 days.To store in the freezer: Wrap in parchment paper and place in airtight container or plastic bag and freeze for up to 3 months.