In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small bowl combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture along with the chocolate chips. Blend with a fork until just combined. Do not overmix.
Knead dough gently on a lightly floured surface. Roll or pat the dough in a circle 7” round and 1 ½” thick. Cut this circle into 8 triangular sections. Place the scones on a parchment paper lined baking sheet, one inch apart. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture and prick the tops with a fork.
Bake at 375 ° for approx. 15 minutes or until lightly browned. Serve hot. (These scones freeze very well.)
Serve with crème fraiche and raspberry jam. Clotted cream is great if you can find it!
Preheat oven to 375 ° degrees. Grease a baking sheet or use parchment paper.