Preheat oven to 425º Line baking sheet with parchment paper.
Set aside 10 whole raspberry candies if using
In large bowl combine flour, oats, sugar, baking powder, baking soda, and salt.
Cut in cold, cubed butter with pastry blender until mixture resembles coarse crumbs.
In small bowl combine egg, raspberry extract, milk and yogurt.
Add egg mixture to flour mixture. Stir until combined.
Fold in coconut, fresh raspberries, and mini chocolate chips.
Turn dough out onto well floured surface; pat dough into a 10 inch circle.
Cut into 8 to 10 wedges. Place wedges on parchment lined baking sheet.
Press one whole chocolate covered raspberry candy into each scone, if using.
Bake for 12 to 15 minutes. Cool on wire rack.
Make Chocolate Glaze
In microwave melt chocolate chips and shortening on high for 40 seconds, stir until smooth.
Drizzle over scones.