Line a baking sheet with parchment paper.

Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.

Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.

Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.

Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.

Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.

Preheat the oven to 400F

Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.

Let cool on a rack for a bit before devouring.