In a large bowl mix together the flour, sugar, baking powder, and salt until it is well blended.

Use a box grater to grate your butter. You can put this in the freezer for a few minutes after it is grated to get it nice and cold again.

Add butter to the flour mixture and use a pastry cutter to cut in the butter and have the mixture come together with pea-sized crumbs. Place in the fridge while you measure the next ingredients.

In a separate bowl whisk together 2/3 cup heavy cream, egg and vanilla until nice and smooth.

Pour the heavy cream mixture and chocolate chips into the flour mixture and gently mix until everything appears to be blended and moist.

Turn batter onto a lightly floured surface and use your hands to work the dough into a ball. If it is too sticky add a tiny bit more flour. If it is very dry, add a tablespoon more of heavy cream. Press the ball into an 8-inch disk that is about 1 inch thick.

Use a sharp knife to cut the disk into 8 wedges.

Place the wedges onto a lined baking sheet and brush with the remaining heavy cream. Sprinkle each scone with a little bit of coarse sugar. Put the baking sheet in the fridge for 15 minutes while you preheat the oven.

Preheat oven to 400º F.

Bake scones for 20-22 minutes until the edges and top are lightly golden brown. Remove from the oven and let them cool for at least a few minutes before serving.