In a large bowl, whisk together flour, baking powder, sugar, and salt. Toss the butter into the flour mixture and cut it into the dry ingredients with a pastry cutter, two forks, 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.

Transfer dough to a floured surface and gently form into a disc shape.

I highly recommend chilling the scone dough for 1 hour (wrapped in plastic wrap) to allow it to get as cold as possible before baking. This will help the scones hold their shape and become thick. Alternatively, you can cut your scones into shapes immediately. Then, place them on a prepared baking sheet and set in the fridge or freezer for 15-20 minutes before baking.

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.