Cut butter into small cubes and freeze it for 1 hour before starting the dough.

In a large bowl, mix all dry ingredients until well combined.

In a medium bowl, mix both creams until you get a mixture free of lumps.

In a small bowl, mix egg and vanilla extract.

Add frozen butter to the dry ingredients and mix using a fork, a pastry cutter or your hands. The mixture should come together in pea-size crumbs.

Add egg mixture and mix until combined.

Add half the sour/heavy cream mixture, mixing until incorporated. If dough is still crumbly, add the remaining cream mixture. Mix only until dough comes together.

Add chocolate chips, kneading only until they’re incorporated by dough. Remember: avoid overworking the dough.

Place dough into a clean and floured surface. Divide into 2 equal parts for smaller scones( 16 scones after shaped), don’t divide for larger scones (8 scones after shaped).

Lightly knead dough into a disc, at least 1 inch tall. Flip the disc once, then cut it into 8 equal pieces. Place shaped scones into a baking sheet lined with parchment paper, spacing them about 1.5 to 2 inches apart.

Freeze shaped scones for 30 minutes while preheating oven to 400°F, middle rack.

Bake for about 15 minutes small scones, 20 minutes bigger scones, or until golden brown on top.