Begin cooking ¾ cup of butter in a heavy saucepan over medium-low heat. The butter will melt, bubble, and sputter, and the milk solids will separate out into tiny white clumps before toasting to a dark brown color in a layer on the bottom of the pot. Transfer to a heat-safe dish and let cool to room temperature before covering and freezing or refrigerating until solid (this will take around 1 hour). Chop the cold brown butter into small pieces.

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Cut in the cold browned butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chocolate chunks

Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and gently knead and press the mixture until it forms a loose ball. Add a touch more cream if the dough is too dry. Do not over-mix!

Separate the dough into 3 pieces and form into 3 disks around 3 inches in diameter and 1 inch tall. Cut each disk into quarters and arrange on the prepared baking sheet, leaving spreading room between each scone. Brush with additional heavy cream and sprinkle with granulated or coarse sugar.

Bake in the preheated oven for 10-14 minutes or until slightly golden. Let cool slightly for 10 minutes before serving.

NOTES

Add another ½ teaspoon of salt to the recipe if using unsalted butter.

Chocolate chips would work fine in place of chocolate chunks.

Store the fully cooled scones in an airtight container at room temperature for up to 2 days, though scones are best eaten fresh on the same day they were baked.