Preheat the oven to 400F and line a baking sheet with parchment paper then set aside.
In a small bowl, mix the egg, vanilla, and heavy cream together and set aside.
In a large bowl, whisk the flour, granulated sugar, baking powder, and salt until combined. Mix in the cubed cold butter with your hands, a fork, or a pastry cutter.
Mix in the cubed cold butter with your hands (quickly to not melt the butter), a fork, or a pastry cutter. You want the mixture to look pebbly with little pieces of butter covered in flour.
Pour the heavy cream mixture over the flour mixture and stir with a fork or a rubber spatula to combine, stir in the chocolate chips. Don't overmix.
Pour the scone dough on a lightly floured sugar, gently pat and shape into a thick 8-inch round circle. Slice the dough into 8 equally sized triangles with a sharp knife.
Place the scones on a parchment-lined baking sheet and chill in the freezer for 15 minutes.
Brush the heavy cream with extra cream and sprinkle with granulated vanilla sugar or regular granulated sugar and bake for 18-20 minutes. Cool down and enjoy.