To the bowl of a food processor, add the flour, brown sugar, granulated sugar, baking powder, and salt, then pulse until combined (5 pulses). Add the diced butter and pulse until the mixture is sandy and the butter in pieces about the size of peas (10 pulses).
Transfer the mixture to a large bowl. Mix in the Dark Chocolate Drops.
In a small bowl, whisk the cream and egg together. Make a well in the center of the dry ingredients, then pour the cream and egg into it. Use a spatula to mix until the flour is fully incorporated and the dough is slightly sticky.
Transfer the dough to a lightly floured working surface. With floured hands, gather the dough into a ball. Lightly flour the dough and roll it out into a 2 cm-thick disk. Firmly press a 5 cm cookie cutter down into the dough to cut out scones (avoid any “sawing” motion.) Set the scones on the prepared baking sheet, spacing them 3 to 4 cm apart.
Gather the scraps of dough and pat them back together into a ball, kneading it as little as possible. Roll it back out to a 2 cm thickness to cut out additional scones. Repeat until all the dough is used. Freeze the baking sheet with the scones on it for 30 minutes.
Preheat the oven to 400°F (200°C). Brush the scones with heavy cream. Bake for about 10 minutes, or until golden brown. Transfer to a rack and let cool for 10 minutes.
While the scones are cooling, melt the additional Dark Chocolate Drops in a double-boiler or in the microwave at a low heat setting. Drizzle the melted chocolate over the warm scones, or use the melted chocolate as a dip. Enjoy immediately.
The raw scones can be fully frozen and baked to order. If baking the scones from frozen, add about 2 minutes to the baking time, keeping an eye on them to make sure they don’t become too brown.