1-First Step: Prep and preheat Preheat your oven to 400°F. Line a baking sheet with parchment paper. Gather all ingredients and measure them precisely. If your butter is not frozen, place it in the freezer for 10 minutes to make it very cold; cold butter is the key to flakiness.

2-Second Step: Mix the dry ingredients In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Mixing the dry ingredients first ensures even distribution of the leavening and salt.

3-Third Step: Incorporate the butter Grate cold butter using a cheese grater or cut into small cubes, then blend it into the flour mixture until the texture is crumbly and resembles coarse breadcrumbs. Small butter bits create steam pockets while baking, which make the scones tender and layered. If you prefer using a food processor, pulse briefly to avoid warming the butter.

4-Fourth Step: Add the chocolate chips Stir in 1 cup dark chocolate chips so they are evenly dispersed. Tossing chips with a tablespoon of flour can help prevent them from sinking while baking, though this recipe works well without that step.

5-Fifth Step: Combine wet ingredients and bring dough together Combine 3/4 cup buttermilk and 1 teaspoon vanilla extract in a small cup, then pour into the flour mixture. Stir gently until just incorporated. Avoid overmixing; you want a shaggy dough that comes together without developing too much gluten, which would make the scones tough.

6-Sixth Step: Shape and cut Lightly flour a work surface and turn the dough out onto it. Briefly knead the dough 4 to 6 times to bring it together, then shape it into a 1 1/2-inch thick circle. Cut the circle in half, then cut each half into 4 to 5 wedges depending on your preferred scone size. For even baking, make wedges uniform.

7-Seventh Step: Prep for the oven Arrange wedges on the parchment-lined baking sheet with space between each. Brush the tops lightly with a bit of buttermilk and sprinkle a little sugar over each wedge for a slight crunch and shine.

8-Final Step: Bake and cool Bake 20 to 25 minutes at 400°F until the tops are golden brown and a toothpick inserted comes out clean. Allow the scones to cool on a wire rack for a few minutes before serving so the chocolate firms slightly but remains soft. Serve warm or at room temperature.