*To toast oats, pecans and coconut, place on a large baking sheet and bake in preheated 350°F oven for 10 to 15 minutes, stirring once or twice until lightly browned. Cool.
Increase oven temperature 425°F.
Whisk cream, corn syrup and egg together in small bowl. Reserve 1 tablespoon to brush on tops of scones. Set aside.
Pulse flour, baking powder, sugar and salt in food processor to combine. Add butter and pulse until crumbly. Transfer to a large bowl. (OR combine dry ingredients in a large bowl and cut butter into dry ingredients using pastry blender or two knives.)
Measure 2 tablespoons of the toasted oats and set aside. Add remaining oats, pecans, coconut, if desired, and 1 cup chocolate chips to flour mixture; mix well. Make a well in dry ingredients and pour egg mixture into well. Mix until a ragged dough forms.
Transfer dough to a lightly floured work surface; pat into a 8 x 6-inch rectangle. Brush with reserved tablespoon egg mixture; sprinkle with reserved oats. Use a sharp knife to cut dough, lengthwise into 3 long strips. Cut each strip into 4 squares; cut each square in half diagonally to make 24 wedges. Transfer wedges to lightly greased baking sheet.
Bake 11 to 14 minutes or until golden. Melt remaining chocolate chips in microwave and drizzle over scones.
TIP: For easy drizzling, transfer melted chocolate to resealable plastic bag and snip off corner. Pipe chocolate onto scones.