In a large bowl, whisk together flour, baking powder, sugar, and salt. Toss the butter into the flour mixture and mix it with a pastry cutter or your fingers until the mixture resembles coarse meal and there are small uneven pieces of butter throughout. Mix in chocolate chips. In a small bowl mix the egg, heavy cream and vanilla extract. Add most of the mixture to the flour mixture, leaving a bit for adding if needed. Stir mixture with a spatula or fork until dough begins to form. If dough is too crumbly, add more of the cream mixture as needed. Don’t overmix.
For triangular scones: Pat dough into a 8 or 9-inch (23 cm) circle about ¾-inch thick. Cut circle into 8 even wedges.
Scones are best eaten the same day they are made, but can be frozen for up to 1-2 months. If you want to serve them warm, reheat in the oven before serving.