Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for tender scones!

Stir in the semi-sweet chocolate chips. Pour in 1/2 cup of cold heavy cream. Mix gently with a fork or your hands until the dough just comes together. Be careful not to overmix; a shaggy dough is what you're aiming for.

Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch round disc, about 1-inch thick. Don't knead it much. Using a sharp knife or a bench scraper, cut the disc into 8 wedges, like a pizza.

Carefully transfer the wedges to your prepared baking sheet, leaving a little space between them. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream. Bake for 18-20 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.

Let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These are best enjoyed warm on the day they're baked!