Step 1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.

Step 3

Grate the frozen butter on the large holes of a box grater, then cut the butter into the flour mixture with a pastry cutter. If it's warm in your kitchen, I recommend popping the bowl in the freezer for 10-15 minutes to keep the butter really cold.

Step 4

In a separate bowl, whisk together the cream, egg, and vanilla extract. Add to the flour mixture with the chocolate chips, stirring with a fork or spatula to moisten the dry ingredients into a very shaggy dough.

Step 5

Turn out the dough onto the parchment-lined baking sheet. Use the parchment paper to lift and press the scone dough together. It's a sort of modified folding and kneading and made much easier with the parchment paper, plus this helps avoid too much heat from your hands softening the butter.

Step 6

Pat the dough into a circle approximately 8-inches in diameter. Use a bench scraper to divide the dough into 8 triangle-shaped scones, then space them out on the parchment paper.

Step 7

Brush the tops of each scone with cream, then sprinkle with the coarse sugar.

Step 8

Bake for 20-22 minutes until golden brown on top. Take care not to overbake so you don't end up with dry scones.

Step 9

Make the glaze by whisking the powdered sugar, cream, vanilla, and salt together in a bowl, then drizzle over the cooled scones.