• Preheat the oven to 400 degrees.
• Lightly grease a baking sheet.
• Mix the lemon juice and the milk together to make faux buttermilk and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until blended.
• Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is about the size of small peas.
• Hold the microplane grater over the bowl and grate in the orange zest. Stir in the orange zest and chocolate chips.
• Make a well in the center of the butter-flour mixture and add your faux buttermilk all at once. You may stir the mixture with a fork until the dough pulls away from the side of a bowl, if you wish.
• After initially stirring the mixture with a fork, once the liquid has been absorbed, turn and press the dough down into the bowl a few times. This gathers up all of the loose butter-flour mixture.
• While the dough is still in the bowl, divide it into four parts (or eight parts for mini scones). Shape each part into a ball and place on a lightly floured board.
• Lightly pat each ball into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet.
• Bake until golden, about 15 minutes. If desired, drizzle melted white chocolate on top. Serve warm.

Decorating with White Chocolate Drizzle

• Place one cup of white chocolate chips in a microwave-safe mixing bowl. Turn the microwave on for 30 seconds, then stir the white chocolate chips.
• Put the bowl back in the microwave for another 30 seconds, then stir the chips. The bowl should be very warm. As you stir, the chips will continue to melt.
• Once your melted white chocolate has a smooth consistency, put it into your decorator of choice, either a decorating tool or a heavy duty plastic zip-top bag with a corner cut off.
• Drizzle the melted white chocolate in a pattern of your choice, adding as much or as little as you like. Go back and forth in a zigzag design. The important thing is to work quickly, before the chocolate melts.