Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for a non-stick surface.

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This blend forms the base of your scone, so make sure these are well-mixed!

Butter Time: Now, grab your frozen butter. Using a grater, grate the butter into your flour mixture. This is my secret to the perfect scone texture – it ensures an even distribution of butter for that flaky, tender bite.

Chocolate Chip Toss-In: Stir in the chocolate chips. Feel free to be generous here – after all, who doesn’t love more chocolate?

Wet Ingredients: In a separate bowl, whisk the heavy cream, vanilla extract, and egg until smooth. This combination brings moisture and richness to the scones.

Combine It All: Pour the sour cream and egg mixture into your flour and butter. Stir until just combined; the dough will be slightly sticky. Remember, don’t overmix!

Form the Scones: Turn the dough onto a floured surface. Gently knead it three to four times, then pat it into a 7-inch circle about 3/4 inch thick. Cut into eight wedges (like a pizza), and place them on the prepared baking sheet. Give them some space.

Bake to Perfection: Place the scones on your prepared baking sheet, leaving some space between each. Bake for 15-20 minutes or until golden brown. The enchanting aroma will tell you they're ready!

Cool and Serve: Let the scones cool on the baking sheet for a bit, then transfer to a wire rack. Feel free to sprinkle some sugar on top or, even better, some chocolate drizzle. They're best enjoyed warm.