Preheat the oven to 400° F (200° C) and prepare a sheet pan with parchment paper.
Mix together the flour, salt, sugar, and baking powder. In the food processor, this should take about 5 quick pulses.
In a liquid measuring cup, measure out the cream first, then whisk in the egg and vanilla.
Chop the cold butter in pieces and add to the flour mixture. Cut the butter further into the flour using the food processor or a pastry blender, until the pieces are pea-sized. In the food processor, this should take between 10-15 short pulses.
Add the egg and cream mixture and mix or pulse until it is just combined. Avoid overmixing because it will make the scones tough.
If using the food processor, move the dough to another bowl. Add the coconut, pecans, oats, and chocolate chips all at once and mix by hand until all of the add-ins are dispersed evenly throughout the dough. Avoid overmixing.
On floured wax paper or a rolling surface, press the dough until you form a disc with an 8 inch (20.5 cm) diameter. Using a large knife or a bench knife, cut across the disc 4 times to form 8 wedges of equal size. Transfer the scones to the baking sheet and brush the tops with the 3 tbsp cream.
Bake the scones at 400° F (200° C) until they are lightly browned, about 17-22 minutes.
