Preheat oven to 400 degrees.

Combine flour, baking powder, baking soda, and cocoa powder.

Cut in butter until mixture is crumbly, using a pastry blender. You should have little pea-size balls throughout this mixture.

Separate the egg white and the yolk. Set the egg white aside.

In a separate bowl, mix together the egg yolk, honey, and coffee creamer. Add to the dry mixture and mix until just combined.

You don't want to work it too much or it won't turn out quite as flaky. You don't want a cookie batter consistency. Just barely mixed.

Add chocolate and caramel chips.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased or sil-pat-lined baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Sprinkle sea-salt on top.

Bake at 400 degrees for 10 to 12 minutes, until slightly hardened on the edges.