| 1 | Preheat oven to 450°F. |
| 2 | Grease a large cookie sheet. |
| 3 | Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. |
| 4 | Use a pastry blender or two knives to cut in the butter until coarse crumbs form. |
| 5 | Beat the eggs and milk in a small bowl with a wire ehisk or a fork; when thoroughly blended, stir, along with ?cup of the mini chocolate chips and the orange peel into the flour mixture just until blended. |
| 6 | Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour. |
| 7 | Score the top of the dough into 8 wedges with a sharp knife. |
| 8 | Bake for 20 to 25 minutes until golden. |
| 9 | Cool completely on a wire rack. |
| 10 | Meanwhile, stir the remaining ?cup of mini chocolate chips and the white chocolate chips in seperate small, heavy saucepans over very low heat until melted and smooth. |
| 11 | Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. |
| 12 | Let stand for 15 minutes to set the chocolate. |
| 13 | Cut the scones into wedges along the score lines. |
| 14 | Makes 8 scones. |
