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Preheat the oven to 425°F.
Shred the frozen butter using a cheese grater or cut into small bits.
In a large bowl, combine the dry ingredients. Then add the shredded butter and toss it into the flour mixture.
Add the chocolate chips to the flour mixture and toss to combine.
In a separate bowl, mix the sourdough discard, egg, and milk. Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. Shape the dough into an 8-inch circle.
Cut the dough into 8 pieces using a bench scraper or a sharp knife.
Place them on a baking sheet lined with parchment paper or silicone reusable baking mats.
Bake at 425°F for 13-15 minutes or until they are lightly golden brown on the edges and top. Remove from the oven and transfer to a wire rack.
Add the chocolate chips and butter to a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, continue microwaving in short intervals until the chocolate is completely melted.
Drizzle the melted chocolate over the scones and enjoy.