Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt, and espresso powder.

Cut cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to blend until it resembles sandy crumbs with some pea-sized pieces.

Stir in the chocolate chips, coating them lightly in flour.

In a separate bowl, whisk together the egg, milk (or half and half), and vanilla.

Pour the wet ingredients into the dry ingredients and stir gently until it forms a shaggy dough. If it's too dry, add an extra tablespoon of milk at a time.

Turn the dough onto a lightly floured surface and press it into a 1-inch thick circle.

Cut the dough into 8 wedges and place them onto the prepared baking sheet, leaving space between each wedge.

Optional: Brush the tops with a small amount of milk and sprinkle with coarse sugar.

Bake for 14-18 minutes until the tops are set and edges are lightly golden.

Cool for 10 minutes and enjoy.

Keep the butter cold for the best texture.

Do not overmix the dough to avoid toughness.

If possible, freeze the shaped scones for 10 minutes before baking to help them maintain their shape.