1 Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2 In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

3 Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4 Stir in the chocolate chips so they are evenly distributed.

5 In a small bowl, whisk together the buttermilk, egg and vanilla extract.

6 Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the dough should be slightly shaggy and a bit sticky.

7 Turn the dough out onto a lightly floured surface and gently pat into a 20 cm (8 in) round about 2–3 cm (3/4–1 in) thick. Use a bench scraper or knife to cut into 8 wedges, or use a biscuit cutter to cut rounds.

8 Place scones on the prepared baking sheet about 2 cm apart. Brush the tops with a little buttermilk and sprinkle with coarse sugar if desired.

9 Bake for 14–18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

10 Cool on a wire rack for 5–10 minutes. Serve warm or at room temperature, plain or with butter/jam. Enjoy!