• Make sure the butter cubes, cream, and milk are as cold as possible. I like to put them in the freezer for 10 minutes before starting.
• Have ready a baking sheet lined with parchment paper.

By hand:

• Stir together 2 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder and ¼ teaspoon salt in a large bowl.
• Add 6 tablespoons unsalted butter, cold and in pieces, and integrate with your hands or a pastry cutter until it’s the size of peas. Don’t overwork it. The butter should remain cold. If it’s starting to become extremely soft put the bowl in the refrigerator or freezer until it's cold again.

Food processor:

• Put 2 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder and ¼ teaspoon salt in the bowl of the food processor. Pulse a few times to integrate.
• Add 6 tablespoons unsalted buttercold, and pulse on/off until it's the size of peas. The only thing to watch out for is not getting carried away and processing the butter too much.
• Transfer the mixture to a large bowl.

For both methods:

• Beat 1 egg slightly and add to the butter mixture with 2 tablespoons milk, 2 tablespoons heavy cream and 1 teaspoon vanilla extract .
• Mix lightly with a fork or spoon. It will be floury but, if you take some of the dough in your hand and squeeze, it will come together.
• Add 1 ½ cups semisweet chocolate chips and stir to mix. If you think they're too many, start with 1 cup.
• Transfer this whole shaggy mass to a clean surface.
• With your hands (I also use a dough scraper) start bringing the dough together, folding it onto itself as best as you can. Don’t knead it as you would a pie dough. It only needs to be patted into a rough circle. There will be floury patches but it will hold together when you press it.
• Transfer the dough circle to the prepared baking sheet. Cut in half and each half in 3 wedges with a kitchen knife or the dough scraper.
• Pop into the freezer for 10 minutes or the refrigerator for 20 minutes while preheating the oven.
• Preheat oven to 375°F (190°C).
• Bake for 10 minutes, turn the oven down to 350°F (180°C), and continue baking for about 20 minutes until the top is golden briwn and dry.
• After 30 minutes, take out the sheet and check that the scones are done by carefully lifting the top of one and checking that the inside is done and not still raw. Bake for 5 to 10 more minutes if needed.
• Let cool on a wire rack.
• Store at room temperature, covered, for 1 to 2 days and warm slightly in the oven before eating.