In a large mixing bowl, add flour, sugar, salt and baking powder and whisk your dry ingredients. Grate the frozen butter into the flour mixture (I used a cheese grater). Cut the butter into the flour, I used a pastry cutter but you can also use a fork. Add your chocolate chips. Here's where I deviate a bit from the original recipe. I use a combination of dark chocolate bits, semi-sweet chocolate chips, and dark chocolate chips in my recipe.
In a smaller bowl, whisk together your egg, sourdough discard, heavy cream and vanilla extract. For extra flavor, use your favorite coffee creamer in place of heavy cream. Make sure it's not dairy free or low fat. I used a
Combine your wet and dry ingredients with a fork. Dump the dough onto a clean work surface. (The dough will seem dry that's normal)
Shape dough into an 8 inch disc. Cut disc into 6-8 wedges (I made 7 here). Arrange wedges on a parchment lined baking sheet. Chill in the fridge for 30 minutes.
Preheat your oven to 400F. It's almost time!! Grab your scones and brush them with cream (I used our favorite coffee creamer) and sprinkle them with sugar. I used Sparkling Sugar for this step. Bake for 20-25 minutes or until just golden brown on top. ENJOY