Heat the oven to 350 degrees. Put the flour, baking powder, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

Add the milk and the cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.

Turn the dough onto a lightly floured surface, incorporate chocolate and knead once or twice. Then press it into a 3/4-inch-thick circle and cut into desired shape. Put the scones on a baking sheet lined with parchment paper. MAKE SURE NO CHOCOLATE CHIP TOUCHES THE PAN OR THEY WILL BURN AND TASTE BITTER. Brush the top of each scone with a bit of cream and sprinkle with a little of turbinado sugar.

Bake for 22 minutes, or until the scones are puffed and golden brown. Serve.