Makes 6 scones
1 3/4 cups all-purpose flour, plus more for pressing
Preheat the oven to 375 degrees Fahrenheit.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, granulated sugar and salt. Add the cold butter and then put the bowl in the freezer for 5 minutes. Then beat the dry mixture and butter in the bowl on low speed until the butter is just broken up and resembles large peas.
Mix the espresso powder with 1 teaspoon of hot water in small cup. Set aside. Add the chocolate chips to the flour and butter bowl with the mixer on low. Then slowly pour in 1 cup of the heavy cream. Add the concentrated espresso until the dough just comes together.
Take bowl out of mixer and use your hands to knead the dough together better. Turn out onto a lightly floured surface and, still using your hands, gently press and flatten the dough into a 7-inch round, 3/4-inch high disc. Cut the disc into 6 pie slices and place on a baking sheet 1-inch apart. Cover the baking sheet and put in the freezer for 15 minutes.
Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with the demerara sugar. Bake the scones for 20 minutes, turning the baking sheet once, until they are golden at the edges and firm to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further.