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1
Preheat oven to 450 degrees F.
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2
Grease a large cookie sheet.
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3
In a large mixing bowl, mix the flour, sugar, baking powder and salt.
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4
Add the butter to the mix and, using either a pastry cutter or two knives, cut the butter until you see course crumbs occurring.
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5
In a small mixing bowl, beat the eggs and milk together with a whisk or fork until thoroughly combined then slowly add to the dry ingredients, lightly stirring as you do so.
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6
Add 1/2 cup of the mini chocolate chips and the orange peel to the batter and stir until just combined.
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7
Don't overstir it too much.
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8
Using lightly floured hands, shape the dough into an 8 inch round and place on the greased cookie sheet.
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9
Dust lightly with flour.
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10
Using a sharp knife, score the round into 8 wedges.
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11
Bake for 20-25 minutes, until golden brown.
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12
Cool completely on a wire rack.
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13
Transfer to cutting board.
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14
In one microwaveable container, melt the remaining mini chocolate chips and in another, melt the white chocolate chips, stirring after every 20 seconds of cooking time.
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15
Using spoons, drizzle the melted chocolate over the top of the scones.
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16
Wait 15 minutes for the chocolate to set and then, using a sharp knife, cut the scones into wedges along the score lines made earlier.
