Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring that some larger pieces of butter remain for flakiness.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix.
6. Fold in the chocolate chips, distributing them evenly throughout the dough.
7. Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together, being careful not to overwork the dough.
8. Shape the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
9. Bake for 18-20 minutes, or until the scones are golden brown on top.
10. Allow the scones to cool on a wire rack before serving, and enjoy with clotted cream, butter, or a sprinkle of sea salt for an extra touch.