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.
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. Then stir in the orange zest.
Mix in the buttermilk and orange extract until just combined- you don’t want to over mix the batter,
Add chocolate chips to dough and mix until evenly distributed.
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 and 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.
When the scones are done baking, drizzle with the glaze and sprinkle with any extra orange zest.