Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a small bowl, whisk together 1 cup cold heavy cream, 1 large egg, and 1 teaspoon pure vanilla extract.
• Add the 6 tablespoons cold butter pieces to the dry ingredients and toss to coat the pieces. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the texture is pebbly and there are still pea-sized butter pieces. Do not overwork.
• Pour the cream mixture over the dry ingredients. Use a fork to gently stir until the dough just comes together; it will be wet and sticky. Do not overmix.
• Stir in 1 cup chocolate chips until evenly distributed.
• Knead the dough a few times in the bowl (about 3–6 turns) until it holds together.
• Turn the dough out onto a lightly floured surface. Gently pat and shape it into a circle about 3/4 to 1 inch thick.
• Use a sharp knife to cut the circle into 8 even wedges and transfer the wedges to the prepared baking sheet, leaving space between them.
• Brush the tops of the scones with the remaining 2 tablespoons cold heavy cream and sprinkle generously with turbinado sugar.
• If the dough feels warm or the butter has softened, place the baking sheet in the freezer for 15–20 minutes (optional but recommended for flakier scones).
• Bake on the middle oven rack for 17–22 minutes, or until the tops and edges are golden brown and the centers are set but still slightly soft.
• Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.