Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Add the cold butter to the dry ingredients and use a pastry cutter to mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the chocolate chunks until evenly distributed.

Turn the dough onto a floured surface and gently knead it a few times until it comes together.

Shape the dough into a circle about 1 inch thick and cut it into 8 wedges.

Place the scones on the prepared baking sheet and brush the tops with additional heavy cream.

Bake for 15-20 minutes or until golden brown.

Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.