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To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder.
Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour.
Pour the chocolate chips into the flour mixture and fluff together until evenly dispersed. Set aside.
To a separate bowl whisk together the sourdough discard, heavy cream, milk, eggs and vanilla extract until smooth and incorporated.
Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together.
Dump the dough onto the counter and pat into an 8 inch circle, about 1 inch thick.
Use a sharp knife or bench scraper to cut the scones into 8 triangular pieces.
Preheat the oven to 425ºF. While the oven is preheating, chill the scone dough in the freezer for 10 minutes.
Brush scones with heavy cream and sprinkle with granulated sugar.
Bake for 15 minutes until the edges are crispy and the scones are baked all the way through.
While the scones are baking, whisk together the powdered sugar, milk and vanilla extract for the glaze.
Drizzle glaze on top of warm scones and enjoy!