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

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

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour in the heavy cream and vanilla extract. Stir until just combined, then fold in the chocolate chips. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Form the dough into a 7-inch round disc.

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

Bake for about 15 minutes, or until the scones are set 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.