Preheat oven to 425 degrees conventional oven or 375 convection oven.
Take an 8″ cake pan and generously dust it with flour.
In a medium -size bowl, sift together flour, sugar, baking powder, and salt.
Stir in the chopped chocolate.
Make a well in the center of the dry ingredients and pour in the whipping cream and vanilla. Stir the mixture with a large spatula, pressing down the dough along the sides of the bowl to moisten all of the dry ingredients. The dough will look a little shaggy.
Place the dough into the floured 8:” pan and press the dought into the pan with your fingertips. Work quickly as you don’t want the dough to become warm.
Invert the disk of dough onto a lightly floured counter-top and brush off excess flour with a dry pastry brush.
Slice the dough into 12 wedges and place scones onto a parchment-lined baking pan.
Brush with the remaining 1 tablespoon cream and sprinkle with vanilla sugar.
Bake for 12-15 minutes in a conventional or 1-10 minutes in a convection oven or until tops a light golden hue.