Preheat oven to 400˚F and line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, baking soda and salt in a medium sized bowl. (3 cups flour, 1/3 cup sugar, 2 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt)
Cut in the butter by using a pastry cutter, a fork or your hands (the easiest and what I do!) The flour mixture should look sandy once the butter is cut in. (3/4 cup butter)
Stir in the orange zest.
Mix in the buttermilk and orange extract until combined- but don’t over mix (1 cup buttermilk, 2 tsp orange extract)
Add chocolate chips to dough and mix until evenly distributed. (1/2 cup mini chocolate chips)
Turn dough onto a lightly floured surface and roll out. Separate the dough into three balls, flatten each ball until they are about 5 inches in diameter, then cut into four wedges.
Place scones on the lined baking sheet.
Brush each scone with buttermilk and sprinkle a little sugar on each one.
Bake for 15-20 minutes, or until golden brown.
While baking mix together the powdered sugar, milk, and orange extract to make the glaze. You can add more or less powdered sugar or milk to get the thickness you prefer. (1/2 cup powdered sugar, 1 ½ tbs milk, 1 tsp orange extract)
When the scones are done baking, drizzle with the glaze and sprinkle with any extra orange zest.