Adapted from [A Farmgirl’s Dabbles|http://www.afarmgirlsdabbles.com/2013/01/11/orange-and-dark-chocolate-scones-with-orange-glaze-recipe/]
Yields: 8 scones
Preheat oven to 425. Line a baking sheet with parchment.
In a mixing bowl, stir together the flour, baking powder, baking soda, salt, sugar, cinnamon, and zest. Using a pastry blender, cut in the butter until the mixture resembles crumbs. Stir in the chopped chocolate. Whisk the buttermilk and egg together and pour the mixture into the mixing bowl with the rest of the ingredients. Stir until just combined and the dough comes together; it helps to use your hands and knead it lightly (you don't want to overwork scone dough or else it won't be tender and flaky; it's ok if the dough is a little crumbly).
Turn the dough out onto a lightly floured work surface. Pat the dough into an 8 inch circle. Cut the circle into 8 wedges. Place the wedges onto the prepared baking sheet. Bake 12-15 minutes or until golden on the edges and set in the center. Place on a cooling rack.
!To make the glaze:
In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until it makes a smooth, runny glaze (more orange juice can be added if needed). Drizzle the glaze over the warm scones. Scones are best eaten fresh.