Put the flour, sugar, baking powder and salt into a bowl, whisk to combine.
Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs. Pour the whipping cream into the bowl.
Mix until some part of the mixture moisten, pour onto the work surface, press and fold. When the dough come together, put the milk chocolate into the dough, fold until smooth. (If you want higher scone follow the trick here.)
Cover with plastic wrap and refrigerate for 15 minutes.
Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). Place on the pan, brush with whipping cream. Bake for 13-16 minutes or until the top is brown .