Begin with preheating your oven to 400F and lining a baking sheet with either parchment paper or silicone baking mats. Next, use a micro planer to zest the peel of one orange into the sugar, and stir them together in the bowl of a stand mixer that has been fitted with the dough hook. The sugar will be clumpy and fairly wet from the orange zest.

In the bowl, add the rest of the dry ingredients–flour, baking powder, and salt to the sugar. Stir it until all of the ingredients are combined. In a separate small mixing bowl, stir together 3/4 cup of cream, honey, and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients while the mixer is running on low until all of the flour is combined. The dough will still be rough and shaggy. Add the chopped chocolate, and stir until it is combined– you may need to finish working it in by hand.

Place the dough in the center of the parchment-lined baking sheet. Use your hands to press it into a rectangle about 9″x12″ inches across and 1 inch thick.

Using a sharp knife or a bench knife, cut the rectangles into three columns, then three rows. You should have 12 small rectangles. Cut them in half on the diagonal. Separate the wedges slightly so they have room to expand as they bake.

Using a pastry brush, brush the extra 2 Tbsp. of whipping cream across the tops of the scones. Bake the scones for 12-15 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let cool before serving.

While the scones are baking, squeeze half of the orange that was zested. Stir together ??? orange juice, ??? powdered sugar, and 1/2 tsp. vanilla extract until it’s smooth and a consistency that runs off the spoon.

Once the scones have finished baking and cooled, spread or drizzle the glaze over the scones. Let it harden.

Store the scones in an airtight container or bag either on the counter or in your pantry. Refrigerating them isn’t recommended, as it can dry out the crumb.