3 c. all-purpose flour
1/4 c. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3 lg. eggs
1/2 c. milk
3/4 c. mini-chocolate chips
1 tbsp. orange peel, grated
1/4 c. white chocolate chips

Heat oven to 450 degrees. Grease large cookie sheet. Stir flour, sugar, baking powder and salt in large bowl to mix well. Using pastry blender or 2 knives, cut in butter until coarse crumbs form. Beat eggs and milk in small bowl with wire whisk or fork. When thoroughly blended, stir, along with 1/2 cup mini-chocolate chips and grated orange peel, into flour mixture just until blended. Shape dough with lightly floured hands into 8 inch round on prepared cookie sheet. Dot with flour. Score top of dough into 8 wedges with sharp knife. Bake 20-25 minutes until golden. Cool completely. Meanwhile, stir remaining 1/4 cup mini-chocolate chips and white chocolate chips in separate small heavy saucepan over very low heat until melted and smooth. Drizzle over top of scones.