In a large bowl, combine the flour, sugar, baking powder, and salt.
Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
Mix the cream and egg together in a small bowl. Slowly add the cream mixture to the flour mixture and mix until the dough just holds together. Here you have to be flexible about the amount of cream to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more cream, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
Turn dough out onto a lightly floured surface and push together into a rough ball. Sprinkle some of the chocolate chips on the dough, then fold it in half to seal them in. Repeat a couple more times, reserving some of the chocolate chips to press into the surface of the scones before baking.
Gather the dough, and flatten into a disc or a rectangle about 1-inch high. Use a bench scraper to release the disc from the mat. Cover with plastic wrap, and refrigerate at least 20 minutes or up to overnight.
Once the dough is chilled, cut the disc into wedges or the rectangle into squares using the bench scraper. If cutting the rectangle into squares, trim the outside edges of the dough first so that the scones can rise evenly. Alternatively, use a 3-inch round cookie cutter to cut out circles (gather and cut the leftover dough again as needed, but hopefully not more than 2 times).
Place the scones about 2-inches apart on a half baking sheet pan covered in a Silpat silicone mat or parchment paper. Press in the reserved chocolate chips on the tops of the scones. Brush the tops of each scone with cream and sprinkle on some coarse sugar.
Bake at 425°F for about 18 to 23 minutes or until golden brown.
Cool on pan for 2 minutes, then move to a cooling rack.
How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.Some scone recipes use more butter than the 3-1-2 ratio. For this recipe, you can add another 2 tablespoons of butter for more richness if you'd like.To alter the flavor your scones, you can add 2 teaspoons of vanilla or ¼ teaspoon of vanilla and 1 teaspoon of almond or peppermint extract with the wet ingredients. Be creative!You can use a stand mixer fitted with a paddle attachment or a food processor to make the dough...just be mindful not to overwork it.The yield is generally about 8 scones (that's what I get from a circle cut into wedges, a rectangle, or with a 3-inch round cookie cutter), but yours may vary.