2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chilled butter
2 eggs
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3/4 cup miniature semi-sweet chocolate chips
1 egg white, optional

Heat oven to 400°F; butter a 9 inch circle in the center of a baking sheet. Stir together flour, sugar, baking powder and salt. Cut butter into 1/2 inch cubes and distribute them over flour mixture. With a pastry blender or 2 knives used scissors fashion, cut in butter till mixture resembles coarse crumbs. Stir together eggs, orange juice, vanilla and orange peel. Add to flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in chocolate chips till they are evenly distributed. With lightly floured hands, pat dough into an 8 inch circle in the center of the baking sheet. If desired, brush egg white over tops and sides of dough. With a serrated knife, cut dough into 8 wedges. Bake for 20-25 minutes till a toothpick inserted into the center comes out clean. Cool on pan on rack for 10 minutes. Transfer scones to rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an air-tight container. These scones freeze well.