Cut the butter into small cubes and place in the freezer while you prep the dry ingredients.
½ cup Unsalted butter
In a large bowl, sift the flour. Add in salt, baking powder, cinnamon, and brown sugar. Pour frozen butter into the dry ingredients. Use a pastry cutter or your hands to blend the butter into the dry ingredients. Blend until butter is the size of a pea.
3 cups All-purpose flour, ½ teaspoon Salt, 1 tablespoon Baking powder, 1 teaspoon Ground cinnamon, ½ cup Brown sugar
Make a hole in the middle of the dry ingredients. Pour in heavy cream, vanilla, and already beaten egg.
1 ⅛ cup Heavy cream, 2 teaspoon Pure vanilla extract, 1 Large egg
Use a rubber spatula and fold the dough. The goal is to NOT overmix. Once slightly mixed, add in chocolate chips. Knead the dry ingredients into the scone. Stop kneading once the dry ingredients are kneaded in.
½ cup Mini chocolate chips
Place parchment paper over a cookie sheet. Take half of the dough and press into an 8 inch circle. Press the chocolate on top of the dough. Press the rest of the dough on top of the chocolate.
6 oz Chopped chocolate
Chill for 15 minutes in the freezer. Cut the dough into 8 triangles. Pull the triangles out to have 1 inch space between them. They will bake together which keeps the chocolate in. Preheat oven to 400°F
Top the scones with extra chocolate chips. Spread heavy cream on top using a pastry brush. Top with a sprinkle of sugar. If the butter is warm chill for another 10 minutes.
2 tablespoon Heavy cream, White granulated sugar
Place an empty cookie sheet on the bottom rack of the oven. This prevents overbaking the scones on the bottom. Bake for 20-25 minutes until light golden on top.
Cool for 10 minutes on the hot cookie sheet. Cut the scones away from each other. Cool completely.