Preheat oven to 400°F. In a medium bowl stir together pancake mix, flour and sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Add cream, water and egg; stir until dough forms. Fold in chocolate chips.
Transfer dough to floured surface and knead 8-10 times. Divide dough in half. With lightly floured hands, form each piece into an 8-inch circle. Cut each circle into 8 wedges. Place on lightly greased baking sheet. Sprinkle with vanilla sugar if desired. Bake 15-17 minutes or until lightly browned.
*For vanilla sugar, in a small bowl add ¼ cup of sugar and 1 vanilla bean pod. Let sit for at least 1 hour or overnight. You do not need the vanilla beans inside the pod. After the sugar has been infused you can keep the pod for later use.
** For savory variations such as cheddar and onion, reduce amount of sugar to ¼ cup.
Recipe by jessica burns at http://jessicaburns.com/2014/11/easy-cream-scones/