• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. 
• Grate the cold butter on the large hole of a box grater then add it to the bowl. Using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. (See Kelly’s Note.)
• In a separate medium bowl, whisk together the heavy cream, sour cream, eggs and vanilla. 
• Add the wet ingredients to the dry ingredients and using a spatula, mix just until combined. (Do not overmix the dough.) Stir in the chocolate chips.
• Lightly flour your work surface then turn out the dough. Gather it together and shape it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges.
• Arrange the scones on the baking sheet then brush the tops of them with heavy cream. Sprinkle the scones with sanding sugar (optional).
• Bake the scones for 22 to 25 minutes until they are pale golden. Remove them from the oven and let them cool for 5 minutes on the baking sheet before serving. 

Kelly's Note:

• Grating the butter helps ensure it’s evenly and easily mixed in with the flour. If you don’t have a box grated, you can simply cube the butter and continue with the recipe as directed.
• ★ Did you make this recipe? Don't forget to give it a star rating below!