Preheat the oven to 400°F.
Combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) in the mixing bowl.
4½ cups (562 grams) unbleached all-purpose flour, ½ cup (100 grams) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Add the butter and mix on low speed for 1 minute until the butter is flattened.
1 cup (8 ounces) unsalted butter, cold, cut into ½ inch cubes
Add the heavy cream and mix until the mixture just starts to come together.
2 cups heavy cream
Add the chocolate chips to the scone dough and mix on low speed just until incorporated.
1 cup milk chocolate chips
Turn the mixture out onto a clean, lightly floured countertop, and knead very briefly to make sure the dough comes together uniformly.
Roll the chocolate chip scone dough out into a rectangle 1 inch thick, approximately 8 inches by 12 inches. But don't worry about being too exact.
Fold the dough into thirds like a business letter, and turn it 90 degrees.
Repeat the prior step, rolling the dough out, folding it into thirds, and turning it 90 degrees, for a total of four turns. The edges will become straighter and more even with each turn.
After the last turn, roll the dough out one last time to a rectangle of 8x12 inches. Using a bench scraper or knife, cut the dough lengthwise so you have two 4x12 inch rectangles. Then cut each 4 inch by 12 inch rectangle three times crosswise so you now have eight 4 inch by 3 inch rectangles. Finally, cut each rectangle along the diagonal so you have 16 right triangles (3 by 4 by 5 inches - Pythagoras would be quite happy). See photo for reference.
Lay out the 16 triangles on two baking sheets covered with silicone or parchment paper and bake for 18 to 20 minutes, until the tops are just starting to brown and the scones feel slightly firm.
Remove immediately from the baking sheet and cool on a rack.