1. 1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. 2. Cut In The Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky scones.

3. 3. Combine Wet Ingredients: In a separate medium bowl, gently whisk together the sourdough discard and milk until just combined. Don’t overmix.

4. 4. Form The Dough: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones. Gently fold in the chocolate chips.

5. 5. Shape The Scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disc about 1-inch thick. You can use a 2-3 inch round cutter to cut out individual scones, or for a rustic look, cut the disc into 8 wedges using a sharp knife or bench scraper.

6. 6. Prepare For Baking: Transfer the scones to a baking sheet lined with parchment paper, spacing them about 1-2 inches apart. If desired, brush the tops with a little extra milk or cream and sprinkle with a pinch of granulated sugar for a golden finish and added crunch.

7. 7. Bake Until Golden: Bake in a preheated oven at 400 F (200 C) for 18-20 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. The scones should feel firm to the touch.

8. 8. Cool And Serve: Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.