Double Chocolate Scones

      3 c  All-purpose flour
    1/4 c  Granulated sugar
      4 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter or margarine
      3 lg Eggs
    1/2 c  Milk
    3/4 c  Mini chocolate chips, divided
      1 T  Grated orange peel
    1/4 c  White chocolate chips

Preheat oven to 450F.  Grease a large cookie sheet. 
Stir the flour, sugar, baking powder, and salt in a
large bowl to mix well.  Use a pastry blender or two
knives to cut in the butter until coarse crumbs form.
Beat the eggs and milk in a small bowl with a wire
whisk or a fork; when thoroughly blended, stir, along
with 1/2 cup of the mini chocolate chips and the
orange peel into the flour mixture just until blended.
Shape the dough with lightly floured hands into an
8-inch round on the prepared cookie sheet; dust with
flour.  Score the top of the dough into 8 wedges with
a sharp knife.  Bake for 20 to 25 minutes until
golden. Cool completely on a wire rack.

Meanwhile, stir the remaining 1/4 cup of mini chocolate
chips and the white chocolate chips in seperate small,
heavy saucepans over very low heat until melted and
smooth.  Drizzle each chocolate from the tip of a
spoon in random lines over the top of the scones.  Let
stand for 15 minutes to set the chocolate.  Cut the
scones into wedges along the score lines.

Makes 8 scones.
  
Source:    [REDBOOK; Nov 1990] per Fred Peters