Preheat an oven to 200oc/180oc and line a sheet with baking parchment. Place the flour and the butter in a large bowl and rub together, feeding the butter through your fingertips until the mix resembles breadcrumbs.
Stir through the sugar – you can do this with your hands – and add the chocolate chips. Stir the vanilla into the buttermilk then pour into the buttery mix, bringing together first with a knife then to a soft dough with your hands.
Tip the contents of the bowl onto a clean, floured surface and bring together gently with your hands. Roll the dough to around 1.5cm thick and cut rounds out using a small glass, rerolling the scraps to create around 6 scones. Place the scones on the prepared tray and brush with a little milk. Bake for around 13 to 15 minutes until golden and risen. Leave to cool slightly then transfer to a wire rack, eating slightly warm with coffee and thickly spread with nutella.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/milk-chocolate-chip-vanilla-scones/