Line a baking sheet with parchment or silpat. Set aside.
In a large bowl, combine dry ingredients (flour, sugar, salt, and baking powder). Using a pastry cutter or fork, cut in the butter until mixture is crumbly. Stir in the chocolate chips.
Add the eggs, vanilla extract, and ½ cup half and half or milk. Stir until dough comes together.
Turn the dough out onto a well floured surface and roll or pat out to an 8" square. Take care to ensure the dough isn't sticking to the surface.
Cut the dough into 2" squares (16 squares total; see note). Cut each square in half diagonally (32 triangles total). Transfer the scones to the prepared baking sheet and freeze 30 minutes. Preheat oven to 425F.
Bake 17-19 minutes, or until golden (see note). Cool scones on the pan to room temperature.
For Glaze:
Have a wire rack ready to place the glazed scones on (see note). Place a piece of parchment or waxed paper underneath to catch the drips and save you cleanup time.
Combine glaze ingredients in a small bowl. You can dip each scone in the glaze, brush the glaze on with a pastry brush, or you can drizzle the glaze on top (using a spoon, a piping bag, or a zip-top bag with the corner cut).
Let the glaze dry/set completely before serving.Enjoy!
Notes
Note on cutting scones: A pizza cutter is a fantastic tool to use to cut these scones! If you don't have/can't find one, you can find one [here].Note on bake time: I baked my scones on a silpat (like this one [here]). If you're baking on a greased or parchment-lined cookie sheet, your scones might be golden in a few minutes less than mine were.Note on drying scones: If you plan on dipping the scones in glaze, this is an instance in which wire racks are really helpful. If you try to dip the scones without one, the excess glaze can't drip off, and your scones can end up with soggy bottoms. If you can't find any at your local store, they're available [here].