Sift the flour in a large mixing bowl. Then whisk in the baking powder, salt and sugar.
2 cups all-purpose flour, spooned and leveled, 1 Tbsp. baking powder, 1 tsp. kosher salt, 1/4 cup sugar
Cut in the butter using a pastry cutter. Alternatively, you can use your fingers and smash each butter piece flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
6 Tbsp. cold, unsalted butter, cut into cubes
Add in the chopped chocolate pieces and toss to combine.
4 oz. semi sweet chocolate bar, chopped*
Whisk together the heavy cream, buttermilk and vanilla.
3/4 cup cold heavy cream, 1/4 cup buttermilk, 1 tsp. vanilla extract
Pour the heavy cream mixture into the dry ingredients. Stir until a dough begins to form. It will be soft and shaggy at this point.
Turn out the dough onto a lightly floured surface. Begin to gently knead and fold just until combined and you're able to form into a circle. Pat it around the edges and use the palms of your hands to tidy up the circle around the edges.
Cut the scones into 8 wedges, or 6 if you'd like a large scone.
Place the scones on a parchment paper lined baking sheet. Top the scones with turdinado sugar, if using. I like adding this to add a caramel-y crunch and for a touch more sweetness. You can also garnish with more chocolate chunks or chocolate chips on top.
turbinado sugar, for garnish (optional).
Freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
Preheat the oven to 400°F. Once preheated, bake the scones for 18-20 minutes or until the tops are golden brown. Baking time will depend on how thick you make your scones. Adjust as needed.
Let scones cool for a few minutes, then dig in! Enjoy!