Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the bowl with the dry ingredients and add the chocolate chips. Gently fold together until just combined; be careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.

Cut the dough into 8 wedges and place them on the prepared baking sheet, spaced apart.

Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.