In a large mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, and sugar.
Scatter the pieces of butter on top and using a pastry blender, 2 round-bladed knives, or your fingers, cut the butter into the flour until the largest pieces of butter are no bigger than the size of a pea.
In a medium bowl, whisk together applesauce, heavy cream, egg, egg yolk, and vanilla extract. Pour the wet ingredients over the dry ingredients. Scatter the chocolate chips on top and stir to form a dough.
Knead dough lightly in the bowl for about 1 minute. Divide dough in half, forming each half into a 5-inch disk. Wrap in wax paper and refrigerate 20 minutes.
Preheat oven to 400 degrees. Line 2 rimmed sheet pans with parchment paper.
Place each disk of dough on a lightly floured work surface. Roll dough out slightly so that it is 3/4-inch thickness. Using a large knife, cut each disk into 4 scones. Transfer scones to pans and sprinkle tops with sugar.
Bake scones for 18 to 20 minutes, or until set all the way through. Let scones cool on pans for 1 minute and then remove to wire racks.