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Preheat the oven to 400.
In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder.
Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
Next, add the heavy cream and egg yolk in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.
Add the chocolate chips and stir lightly to combine.
Scoop the dough out, place it on the baking sheet lined with parchment paper. Use the warmth of your hands to make it stick together into a circle.
Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream all over.
Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.
Let cool for a few minutes before serving. These scones will keep for up to 2 days covered tightly on the counter. To reheat, use a toaster oven to crisp instead of the microwave.