Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) cold unsalted butter
• 1 1/4 cups semi-sweet or bittersweet chocolate chips (8 ounces)
• 1/2 cup cold heavy cream
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons coarse sugar, such as demerara, turbinado, or sugar in the raw (optional)

1. Place 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
2. Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Add 1 1/4 cups chocolate chips, and toss with your hands to combine.
3. Place 1/2 cup cold heavy cream, 1 large egg, and 2 teaspoons vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour into the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself 3 to 4 times to incorporate all of the flour into the dough.
4. Turn the dough out onto a parchment-lined baking sheet. Shape the dough into a rough 8-inch round about 3/4-inch thick. Cut into 8 wedges with a knife or bench scraper.
5. Arrange the scones on the baking sheet, spacing them out at least 2 inches apart. Sprinkle evenly with 2 tablespoons coarse sugar if desired, and press it into the scones lightly so it sticks. Refrigerate for at least 15 minutes while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 400°F.
6. Bake until the edges and bottom of the scones are golden-brown, 15 to 17 minutes. Place the baking sheet on a wire rack and let the scones cool for at least 5 minutes. Serve warm or at room temperature.