Heat oven to 400º. Line a baking sheet with parchment or a nonstick baking mat and set aside.

In a medium bowl, whisk together the flours, salt, sugar and baking powder. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly.

In a small bowl, whisk together the cream, eggs and vanilla. Set aside 2 tablespoons, then add the wet ingredients, along with the chocolate chips, to the flour mixture. Using a rubber spatula, mix until a moist dough forms.

Transfer the dough to a heavily floured work surface. Gently pat into an 8″ circle, taking care not to overwork the dough. Dip a 2-inch round cutter into flour, then cut as many scones as you can before reshaping the dough to cut the remainder. Brush scones with reserved egg mixture, then sprinkle liberally with demerara.

Evenly space scones on prepared baking sheet and bake for about 20 minutes, until golden brown. Remove from oven and serve warm.

*To freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a couple minutes to the original baking time.