2 cup flour

1/4 cup orange juice

1/3 cup sugar

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp grated orange peel

1/2 tsp salt

3/4 cup miniature semisweet chocolate chips

1/2 cup unsalted butter, chilled

2 large eggs

1 egg white mixed with 1/2 t water ---for glaze

Preheat oven to 425 degrees F. Butter a 9-inch diameter circle in center of a baking sheet. Stir together the flour, sugar, baking powder, and salt. Cut the butter into small (1/2 in.) squares and distribute them over the flour mixture. With a pastry blender (or 2 knives used scissor fashion), cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir together to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet. Brush the glaze egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes. Cool for 10 minutes. Serve warm. Makes 8 scones.