Preheat the oven to 375°F. Line a heavy-duty metal baking sheet with parchment paper.

In a large ceramic or glass mixing bowl, vigorously whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. (The massive ratio of 2 tablespoons of baking powder ensures a rapid, towering lift in the oven).

Create a well in the center of the dry ingredients. Pour in the heavy whipping cream and the full-fat sour cream.

Using a wooden spoon or rubber spatula, gently fold the wet and dry ingredients together strictly until the dough just comes together. It will be an exceptionally sticky, shaggy mess—do not overmix or the gluten will toughen the pastry.

Generously dust a clean work surface with flour. Turn the sticky dough out onto the board.

Gently pat the dough out with floured hands into a rough 2-inch thick rectangle.

Scatter the miniature chocolate chips evenly across the surface of the dough.

Gently fold the dough in half over the chocolate chips to encase them, pressing down lightly to combine. (Using miniature chips ensures an even distribution without weighing down the delicate crumb structure).

Gently pat the folded dough out into a uniform 1-inch thick rectangle.

Using a floured 3-inch round stainless steel biscuit cutter, punch out the scones by pressing straight down without twisting the cutter (twisting seals the edges and prevents a high rise).

Transfer the cut scones to the prepared parchment-lined baking sheet, leaving 2 inches of space between each. Gather the scraps gently, re-pat, and cut the remaining dough.

Bake in the preheated 375°F oven for 10 to 12 minutes, or until the edges are just beginning to turn a pale, delicate golden brown.

Allow the scones to cool on the baking sheet for 2 minutes before transferring them to a wire rack to set the crumb. Serve warm.