Preheat oven to 375°. Make the flax egg by combining 1 tbsp flaxseed meal and 2 1/2 tbsp water together, then let it sit for 5 minutes.
In a large bowl, stir the flour, sugar, baking powder, and salt together. Then, use a knife to cut the butter into that same bowl (or use a cheese grater) and use your hands to mix the butter into the dry ingredients until it's incorporated (this will take about 3 minutes).
In a separate bowl, stir the milk, flax egg and vanilla together; then, pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined. Last, stir in the chocolate chips.
Flour a work surface or silpat mat, then use your hands to form the dough into a ball. Press down, and form the ball into a round disc about 1" thick with a 7-8" circumference. Use s sharp knife to cut the disc into 8 scones, then transfer them to a lined or greased baking sheet.
Sprinkle the scones with a little extra cane sugar (optional), then bake them for 23-28 minutes, until slightly golden around the edges.
Wait a few minutes, then transfer the scones to a cooling rack. Enjoy!